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Sticky Cashew Tofu - Good Old Vegan

Side dish

Sticky Cashew Tofu

Sticky cashew tofu. Kinda like cashew chicken, except not! 👅 Last meal to see out veganuary, and also my last night in this shared kitchen before I embark on my big girl life tomorrow eeek!!!

Halfway through packing up my life I found many half bags of cashews that I had bought, so I thought why not make that Chinese takeaway dish – cashew chicken.

Except then I also realised that I’ve never had this dish before so I’ve no idea what it’s meant to taste like lol. In the end, my improvisation wasn’t too bad, and the texture of the cornflour coating drenched in this sticky sauce actually made the texture resemble the chicken… at least for me (or perhaps I’ve forgotten what chicken is like… 😅)

Anyway, here’s the simple recipe you may like.

Sticky Cashew Tofu

Sticky cashew tofu. Kinda like cashew chicken, except not. Because of the way that the tofu is coated in cornflour and then drenched in sauce, the texture actually kinda resembles chicken.. at least for me anyway!

Course Dinner, Side Dish

Cuisine Asian-Inspired

Keyword Recipe, Sticky Cashew Tofu, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings

Author Verna

Ingredients

350 g firm tofu chopped into cubes
100 g corn flour
2 tbsps light soy sauce
1 tbsp hoisin sauce
1 tbsp white sugar
2 tbsps rice vinegar
150 ml water
Pinch salt
Some spring onions chopped
2 cloves garlic minced
1 tsp ginger finely chopped
Handful roasted cashew nuts

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. Bake this for 25-30 mins. Alternatively, you can also pan fry this until golden, but I was lazy today.
While the tofu is being baked, you may also want to roast some cashew nuts. This is optional.
Prepare the sauce for later, by combining the soy, hoisin, sugar, vinegar and water together.
Once the tofu is lightly browned, heat up a pan and saute 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 last.
Serve with some steamed rice and greens. Enjoy!