Vegan Cashew Tofu
A vegan take on the classic Chinese take out, but this cashew tofu is better than any take out and completely vegan!
Servings: 4 people
- 1 Block Extra firm tofu, cubed and pressed
- A few pinches of salt and pepper
- 2 tbsp vegetable broth
- 1 Zucchini, sliced
- 6-8 Green onions, chopped
- 4 Cloves of Garlic, chopped
- 3 Tbsp. Rice wine vinegar
- 1/4 C. Hoisin sauce, vegan
- 1 Tbsp. Soy sauce or Tamari for GF option
- 1 tsp. Sesame oil
- 3 Tbsp. Water
- 1 C. Cashews, roasted
Cube the tofu, then sprinkle with salt and pepper, then make sure you press it for at least 15-30 minutes.
Heat vegetable broth in a non stick pan. Add the tofu and let brown on one side for 2-4 minutes, leave alone until brown. Flip and repeat on all sides until the tofu is all brown. (You could also use oil, but for weight loss and lowering calories, I use vegetable broth as a replacement for oil)
Now add the chopped zucchini, the garlic and the white parts of the green onions. Saute for 2-3 minutes until the zucchini is cooked but still firm, and then garlic is cooked.
In the meantime, whisk together the rice wine vinegar, hoisin, soy sauce or tamari, sesame oil and water. Pour the sauce over the tofu and veggies and cook for a few more minutes until the sauce thickens a bit .
Stir in the cashews, and make sure they are incorporated. Remove from heat, eat as is, or serve with rice. Top with the green part of the green onions.
Serve immediately over rice. I use cauliflower rice.