Vegan Cashew "chicken" Stir-fry

Tofu cashew
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 3-4 servings
Ratings (5)

Like cashew chicken? Need an Asian-inspired stir-fry recipe with a bit of crunch? Try this vegetarian and vegan stir-fry with bamboo shoots, celery and cashews along with tofu and plenty of vegetables.

What You'll Need

  • 2-3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons peanut oil or vegetable oil
  • 8 ounces firm or extra-firm tofu, well pressed
  • 3/4 cup mushrooms, sliced
  • 1 4-ounce can bamboo shoots, drained and preferably sliced thin
  • 2 stalks celery, sliced
  • 1 red or green bell pepper, chopped
  • 1/3 cup vegetable broth or water
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 3 tbsp water
  • 1/2 cup cashews
  • 3 green onions, chopped (optional)

How to Make It

  1. In a large skillet or wok, heat the oil and add garlic and ginger for just a minute or two, then add the tofu, carefully stirring to mix up the ginger and garlic. Heat for 3-4 minutes, until tofu, is lightly golden.
  2. Add the red bell pepper and celery, and heat, stirring for about a minute, then add the mushrooms and bamboo shoots.
  3. Add the vegetable broth or water, and soy sauce and allow to simmer for another minute or two, until vegetables are tender but not yet done.
  1. Stir in water-cornstarch mixture, heat until thickened, and vegetables are done cooking, then stir in cashews and green onions, just to combine well.
  2. Serve this vegetable stir-fry immediately with steamed rice, cooked noodles, or your favorite whole grain.

I usually like stir-fries with quinoa or noodles or a whole grain, but this is one vegetable stir-fry that I think goes best with classic steamed white rice to keep it more traditional. Just my opinion.

If you've never used bamboo shoots in a vegetable stir-fry, you're in for a surprise. If you find them a bit woody and too hard to chew, slice them lengthwise; they're too fat coming directly from the can anyways, in my opinion. Don't be afraid to try them, though. While they are a traditional Chinese ingredient, they have a much milder taste compared to other Chinese ingredients that westerners may or may not like, such as hoisin sauce and wood ear mushrooms.