Vegan Cashew “Chicken” with Stir-Fried Veggies
Serves 4
Adapted from From My Bowl
For Tofu:
2 blocks (285 grams, drained) extra firm tofu, pressed
2 tablespoons avocado oil
1 tablespoon soy sauce
⅓ cup (42 grams) cornstarch
For Sauce:
1 tablespoon ginger, minced
½ cup (120 milliliters) hoisin sauce
½ cup (120 milliliters) water
¼ cup (60 milliliters) rice vinegar
2 tablespoons soy sauce
4 teaspoons cornstarch
For Stir-Fried Veggies:
2 teaspoons avocado oil, divided
1 tablespoon sesame seed oil, divided
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1¼ cups (300 grams) mushrooms, stems removed, washed, and quartered
4 cups (250 grams) sugar snap peas
Salt and pepper, to taste
8 green onions, cut into 1 inch pieces, white and green parts separated
4-6 cloves garlic, minced
1 cup (125 grams) roasted & salted cashews
Rice, for serving
Sesame seeds, for garnish
For Tofu:
Preheat the oven to 425 °F. Line a baking sheet with aluminum foil or a silicone mat.
Cut the tofu into small cubes and add them to a medium bowl. Pour the avocado oil and soy sauce over the tofu and carefully toss with a spatula, making sure not to mash up the tofu cubes, until the sauce is evenly coated. Sprinkle the cornstarch on top and toss again.
Transfer the tofu to the prepared baking sheet and spread out the pieces so they aren’t touching. Bake for 35-40 minutes, flipping the tofu halfway through. Set aside.
For Sauce:
In a medium bowl, whisk the ginger, hoisin sauce, water, rice vinegar, soy sauce, and cornstarch together in a small bowl until the cornstarch has broken down and incorporated into the sauce. Set aside.
For Stir-Fried Veggies:
Heat a large pan over high heat. As the pan is heating up, add 1 teaspoon of avocado oil and 2 teaspoons of sesame seed oil. Once the oil is hot, add the onions, red and green bell peppers, mushrooms, and sugar snap peas. Season with salt and pepper.
Stir fry the veggies until the onions are glassy, the bell peppers have lost a bit of their crunch, and the sugar snap peas have softened, about 6-10 minutes.
Remove the veggies from the pan and set aside.
Lower the heat to medium and add the remaining 1 teaspoon of avocado oil and 1 teaspoon of sesame seed oil to the pan. Once the oil is hot, add the white parts of the green onions and the garlic and fry for 1 minute. Add in the cooked tofu.
Pour the hoisin sauce mixture over the tofu and stir well until everything is evenly coated. Bring the mixture to a slow simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy.
Turn the heat off, but keep the pan on the stove, then stir in the cashews and remaining green onions.
Serve over the tofu with the stir-fried veggies and rice. Garnish with sesame seeds.
Enjoy!