Sticky Cashew Tofu
Crispy tofu? Check. Sticky, flavourful sauce? Double check. Add crunchy cashews, and you’ve got a dish that hits all the right notes!
Sticky cashew tofu is one of those meals you’ll want to keep in your regular rotation. It’s easy enough for busy weeknights but special enough to serve to friends and family.
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About this recipe
If you’re after a vegetarian dish that’s equal parts satisfying and packed with flavour, sticky cashew tofu is the perfect choice.
This recipe features crispy tofu coated in a glossy, sweet-and-savoury sauce, with the added crunch of roasted cashews for an irresistible bite. Inspired by classic Asian stir-fry dishes, it’s been adapted to be entirely vegetarian and delightfully easy to whip up at home.
The best part? Sticky cashew tofu is incredibly versatile. It’s perfect for a quick weeknight dinner but also makes a fantastic crowd-pleaser for dinner parties.
Pair it with steamed rice, noodles, or roasted veggies for a complete and wholesome meal. It’s one of those recipes that feels indulgent without being heavy - a true win-win.
What I love most about this dish is how adaptable it is. You can adjust the spice levels, add your favourite veggies, or even swap the tofu for another protein if you prefer. But trust me, giving tofu the spotlight here is a total game-changer.
This sticky cashew tofu is crispy, nutty, and perfectly coated in a sauce that’s sweet, savoury, and just a touch spicy. It’s the ultimate comfort food with a zing—perfect for satisfying your cravings and impressing your taste buds.
Ingredients
For the tofu:
- 1 block (400g) firm tofu, pressed and cubed
- 2 tbsp cornflour (cornstarch)
- 2 tbsp vegetable oil
For the sauce:
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tsp chilli flakes (optional, for heat)
For the garnish:
- ½ cup roasted cashews
- 2 spring onions, sliced
- Sesame seeds (optional)
Pair it with
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Instructions
- Prepare the tofu
- Press your tofu for at least 15 minutes to remove excess moisture. Then, cut it into bite-sized cubes.
- Toss the tofu cubes in cornflour until evenly coated. This helps create a crispy crust when fried.
- Cook the tofu
- Heat the vegetable oil in a large pan or wok over medium-high heat. See FAQs for alternative cooking methods.
- Add the tofu cubes and fry until golden and crispy on all sides, about 6–8 minutes. Remove from the pan and set aside.
- Make the sauce
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, minced garlic, ginger, and chilli flakes (if using).
- Bring it all together
- In the same pan, reduce the heat to medium and pour in the sauce. Let it simmer for 1–2 minutes until it starts to thicken slightly.
- Add the crispy tofu and roasted cashews to the pan, tossing gently to coat everything in the sauce.
- Serve and enjoy
- Transfer the sticky cashew tofu to a serving dish and garnish with sliced spring onions and sesame seeds.
- Serve hot with steamed rice or noodles, and enjoy every sticky, crispy bite!
Tips for success
- Pressing the tofu: Don’t skip this step! Removing excess water ensures the tofu gets super crispy when fried.
- Customise the veggies: Broccoli, bell peppers, or snap peas would make fantastic additions if you want to pack in some extra greens.
- Make it spicy: Love heat? Add more chilli flakes or a drizzle of sriracha to the sauce.
FAQs
1. Can I make this recipe vegan?
Absolutely! To make this dish vegan, use maple syrup instead of honey and ensure your hoisin sauce is vegan-friendly (some brands may contain non-vegan ingredients).
2. What’s the best way to press tofu?
The easiest method is to wrap the tofu block in a clean kitchen towel, place it on a plate, and weigh it down with something heavy like a skillet or a stack of books. Let it sit for 15–20 minutes to remove excess water.
3. Can I bake or air-fry the tofu instead of pan-frying?
Yes! For a lighter version, toss the tofu cubes in a little oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway through. Alternatively, air-fry them at 190°C (375°F) for about 12–15 minutes until golden and crispy.
4. Can I add vegetables to this recipe?
Definitely! Broccoli, bell peppers, snap peas, or carrots would all pair beautifully with the sticky cashew sauce. Just sauté or steam them and toss them in with the tofu and cashews.
5. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave. The tofu may lose some of its crispiness, but it’ll still taste delicious.
6. Can I use a different nut if I don’t have cashews?
Of course! Peanuts or almonds make great substitutes. You could also try sunflower seeds for a nut-free option.
7. What can I use instead of tofu?
If tofu isn’t your thing, you can use tempeh, seitan, or even chicken if you’re not vegetarian. Just adjust the cooking time as needed.
Feel free to experiment and make this recipe your own - sticky cashew tofu is endlessly customisable and always delicious!
Video demonstration
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This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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