Sticky Cashew Tofu
Now that you’ve seen my favourite trick to add texture to tofu with cornflour, here’s another recipe to level that up. Sticky cashew tofu, kind of like cashew chicken, except not, and 100% vegan friendly.
This sticky sauce is packed full of flavour, and the texture combination of the crunchy cashews along with the baked tofu drenched in this sauce is super addictive.
Servings
Feeds
2
Prep Time
15
mins
Cook Time
25
mins
.jpg)
Ingredients
- 350g medium firm tofu
- 100g cornflour
- 2 tbsps soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 2 tbsps rice vinegar
- 150ml water
- Pinch of salt
Pair it with
No items found.
Instructions
- Preheat the oven to 180ºC and prepare a baking tray sprayed with oil
- Mix the cornflour and some salt together and coat the tofu generously on all sides. Bake this in the oven for 25-30 mins. Alternatively, you can also pan fry this until golden. Feel free to choose whichever way you prefer.
- While the tofu is being baked, you may also want to roast some cashew nuts. This is optional.
- Prepare the sauce by combining the soy, hoisin, sugar, vinegar and water together. Set aside.
- Once the tofu is lightly browned, heat up a pan with some oil and sauté the garlic, ginger for about a minute, before adding in the tofu. Cook for another 2-3 mins.
- Add in the cashew nuts and also the sauce. Stir to mix thoroughly and allow the water to reduce and sauce to thicken. It should turn glossy and sticky. Season to taste and add in the spring onions before removing from the heat.
- Serve with some steamed rice and greens. Enjoy!
Video demonstration
Leave a comment
Like this recipe?
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!
.webp)
食
More Recipes
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
.jpg)
