Smoked Tofu Cashew Stir-Fry

Smoked Tofu Cashew Stir-Fry

This smoked tofu cashew stir-fry makes a colourful vegan dinner in 25 minutes. Smoked tofu brings savoury depth without marinating, while broccoli, carrot, pepper, and onion provide a substantial vegetable base. A small amount of maple syrup rounds out the soy-and-mushroom sauce, and cashews add their crunch at the last moment.

It is written as a two-serving meal rather than a light single bowl: each serving includes tofu, vegetables, cashews, and rice. That makes the portions more useful for dinner or next-day lunch without relying on a side dish to complete the plate.

Why Smoked Tofu Works in a Stir-Fry

Smoked tofu is firm, flavourful, and already cooked, so a hot pan only needs to brown its edges. Cut it into broad strips instead of small cubes; strips have more surface area for a golden sear and are less likely to break when tossed with vegetables and sauce.

Sear the tofu first, then move it to a plate before cooking the vegetables. This gives the broccoli and carrot room to stay crisp-tender rather than steaming under the tofu. Return it only for the final glaze.

The Sauce and Stir-Fry Order

Mix the sauce before heating the wok. Light and dark soy sauce supply salt and colour, mushroom sauce adds savoury depth, and Shaoxing wine adds aroma. Maple syrup is used in a small amount for balance; it keeps the default recipe vegan while softening the sharper edges of the sauce.

Cook aromatics briefly, add the firmer carrot and broccoli, then add the peppers and spring onions. The sauce needs only one or two minutes to coat the ingredients. Overcooking after the sauce goes in is the main cause of soft vegetables and a watery pan.

Serving Ideas and Balanced Portions

Serve each portion with about 125 g cooked jasmine rice. The stir-fry already provides a generous amount of vegetables, but a sharp cucumber salad, lime wedges, or steamed edamame make useful additions if you are feeding especially hungry diners.

For a lower-carbohydrate option, replace the rice with cauliflower rice or shredded cabbage. Keep the cashews as part of the recipe rather than adding more oil; they give the dish its nutty finish and satisfyingly rich texture.

Substitutions and Storage

Use pak choi, green beans, mushrooms, or sugar snap peas in place of some of the vegetables, keeping the total close to 600 g. If you cannot find Shaoxing wine, use dry sherry or additional water with a splash of rice vinegar.

Refrigerate leftovers for up to two days. Reheat quickly in a hot pan with a spoonful of water, then add a few reserved cashews at the end. Freezing is not recommended because the vegetables and tofu lose their best texture.

Common Questions

The FAQs above cover tofu handling, vegetable swaps, moisture control, and storage. The key habit is preparation: cut everything before heating the wok, then cook quickly over high heat.