Tofu and Cashew Stir-Fry
Tofu and Cashew Stir-Fry
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Tofu and Cashew Stir-Fry

20 MIN
15 MIN
Ricardo's recipe : Tofu and Cashew Stir-Fry



Tofu Stir-Fry



  1. In a bowl, combine all the ingredients. Set aside.

Tofu Stir-Fry

  1. In a large bowl, combine the tofu sticks with the cornstarch. Shake to remove any excess. Set aside on a plate.
  2. In a wok, heat the oil. Fry the tofu in half the time, until lightly browned. Season with salt and pepper. Remove the sticks from the wok with a slotted spoon and set aside on a baking sheet lined with paper towels. Discard the oil from the wok except for 30 ml (2 tablespoons).
  3. In the wok, stir-fry the onions, ginger, and garlic for about 1 minute. Add the sauce and bring to a boil. Add the tofu and nuts and cook, stirring constantly, until warm through and well coated with the sauce. Serve immediately over rice. Sprinkle with cilantro. If desired, serve with steamed broccoli.


  1. I had to make some substitutions (I don't buy chili sauce) So I made it with half homemade chunky ketchup and half regular ketchup. I found it too sweet so I added some hoisin sauce, that made it so much better! I loved the texture of the tofu. I will definitely make this again.

  2. This is a delicious flavourful meal, a great way to eat tofu. I added more vegetables for a greater variety.

  3. @Kumi D. I believe they mean the sweet, tomato-style chili sauce. I made the same mistake the first time..!

  4. Are you certain that it is 1/4 c. chilli sauce in this recipe. So incredibly hot---but tasty.

  5. This recipe is amazing!!! Served with basmati rice and steamed broccoli....perfect!

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