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  • Hackberry

Cashew Tofu

1 hour // Makes 5 servings


¾ cup raw cashews

14-oz firm tofu, cubed

1 red bell pepper, chopped

1 white onion, sliced into wedges

1 head broccoli, chopped

3 garlic cloves, minced

Tofu Marinade:

3 tbsp water

2 tbsp maple syrup

2 tbsp soy sauce

2 tbsp cornstarch

½ tsp garlic powder

Sesame Sauce:

4 tbsp tahini

3 tbsp rice vinegar

3 tbsp soy sauce

3 tbsp water

2 tbsp coconut milk*

2 tbsp maple syrup

2 tsp cornstarch

2 tsp grated ginger

½ tsp hot sauce

Serve with:

Brown rice

Sesame seeds

Green onions, sliced

*Can substitute with another plant-based milk if you want.

1. Line a baking sheet with parchment paper and bake the cashews at 375°F for 6-8 minutes until golden brown. Remove and set aside.

2. Whisk together the tofu marinade ingredients and let the tofu marinate for at least 30 minutes in the fridge (the longer, the better!). When ready, bake the tofu cubes for 30-35 minutes at 450°F until crispy and golden brown.

3. In a bowl, whisk together all of the sesame sauce ingredients. It may have “chunks” of tahini in it - that’s okay! Set aside.

4. Bring a large saucepan to medium heat. When hot, add the red bell pepper, white onion, broccoli, and garlic. Sauté with ~2 tbsp of water until soft (about 5-10 minutes). Use a few more spoonfuls of water if needed to prevent sticking.

5. Add the sesame sauce into the saucepan with the vegetables. Stir continuously until the sauce begins to thicken (about 5 minutes). Remove from heat and gently stir in the cashews and baked tofu. Serve immediately with brown rice, sesame seeds, and chopped green onion.

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