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Closeup shot of stir fry on red plate with chopsticks
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5 from 4 votes

Cashew Veggie Stir Fry with Tofu

This Cashew Veggie Stir Fry is loaded with fresh vegetables, baked tofu, crunchy cashews, and a delicious stir fry sauce! Serve it over rice or noodles for an easy and tasty oil-free dinner.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian
Keyword: Cashews, Oil Free, Stir fry, Tofu, Vegan
Servings: 6
Calories: 269.6kcal
Author: Teresa Sklenicka


Sauce Ingredients

  • ½ cup water
  • ¼ cup low sodium soy sauce
  • 2 tablespoons Stir Fry Sauce
  • 2 tablespoons Sweet Soy Sauce
  • 5 cloves garlic minced
  • 4 teaspoons corn starch
  • ¼ teaspoon white pepper

Tofu Ingredients

  • 1 16 oz package extra firm tofu
  • 2 tablespoons corn starch
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Veggie Stir Fry Ingredients

  • 1 onion large dice
  • 1/2 red bell pepper large dice
  • 2 cups broccoli florets
  • 1 cup carrots sliced diagonally
  • 5 – 6 cups cabbage roughly chopped
  • 3 green onion stalks cut on the diagonal
  • 2/3 cup unsalted roasted cashews


Make the sauce

  • Mix the sauce ingredients together in a bowl or jar and set aside.

Prepare the tofu

  • Cut the tofu into cubes.
  • Mix together the cornstarch, onion powder and garlic powder. Place the tofu cubes in a Ziploc bag and sprinkle the cornstarch mixture over them. Shake the bag to coat the tofu.
  • Place the tofu cubes on a parchment paper lined baking sheet, and bake at 375° F for 15 minutes. Turn the cubes and bake for another 15 minutes.

Prepare the stir fry

  • While the tofu is baking, heat a large wok over medium heat. Stir fry the onions and peppers until the onion is translucent.
  • Add the carrots and broccoli and stir fry for a few more minutes, until the broccoli is bright green.
  • Add the cabbage, cashews, and green onion and stir fry until the cabbage is beginning to soften, but is still crisp.
  • Now add the tofu and the sauce ingredients, and cook until the sauce thickens and coats all the stir fry ingredients.


Feel free to vary the vegetable ingredients to fit your taste preferences.
If you can't eat cashews, use a different nut such as peanuts. Or leave the nuts out altogether.
I've kept the sauce mild in this recipe, but you can easily increase the heat by adding a pinch of red pepper flakes or a Thai red chili pepper or two.


Calories: 269.6kcal | Carbohydrates: 32.4g | Protein: 13.6g | Fat: 11.4g | Sodium: 831.5mg | Fiber: 6.8g | Sugar: 11g | Vitamin A: 5954.35IU | Vitamin C: 86.34mg | Calcium: 234.02mg | Iron: 3.54mg