I first tried this spicy honey cashew tofu with rainbow vegetables for dinner because I found a forgoten bag of cashews in the back of the fridge. My husband actually used the word bliss to describe this meal! Winner, winner, tofu dinner.
The sauce is the key component to nailing this stir fry, and honey is the secret ingredient! I’m usually a person that would cut back on the sugar for a savory meal, but you don’t want to skimp on the honey! It makes the flavors so much more complex.
My cheaters way of getting the best stir fried veggies: the microwave. It is much easier to control the cooking and not over cook or under cook the veggies. Microwave each type of vegetable separately, then toss everything together with the sauce!
To make the tofu, I use the method outlined on my Easy Pan Fried Crispy Tofu post. The quick explination: Press out the water for 15 minutes (improves flavor), sear until golden in a little oil (don’t flip very often to get the best crust), and don’t over crowd the pan or the tofu will steam and not sear.
The game plan to make the Spicy Honey Cashew Tofu with Rainbow Vegetables:
- 15 minutes – Cut the vegetables while the tofu is pressing.
- 15 minutes – Microwave the cut vegetables, and whisk together sauce while the tofu is cooking.
- 5 mintues – Mix sauce and veggies in with the tofu. Serve over rice, if desired.
Variations to the Spicy Honey Cashew Tofu with Rainbow Vegetables recipe:
- Double the recipe, but be prepared with a huge pan. I use a 15 inch skillet when I make 4 servings of this recipe.
- Use your favorite vegetables, and in any amount. The veg listed in the recipe is exactly what I used, and loved.
- Vegan swap: try agave instead of honey, and don’t cut back on the amount or the sauce will be lacking in flavor.
Spicy Honey Cashew Tofu with Rainbow Vegetables
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2-3 servings
- Category: Entree
- Cuisine: Asain
Ingredients
- 8 oz block tofu, pressed and drained
- Salt and pepper to taste
- 1-2 TBS canola oil
- 1 cup broccoli, stems and florets
- 1 cup sugar snap peas
- ½ cup sliced carrot
- ½ cup sliced red cabbage
- ½ cup unsalted cashews
Sauce
- 2 garlic cloves, minced
- 2 TBS reduced sodium soy sauce or tamari
- 2 TBS rice vinegar
- 1 TBS (or to taste) sriracha
- 2 TBS honey
- 1 tsp cornstarch
- Hot cooked brown rice, for serving
Instructions
- Dice tofu into bit size pieces. I like small pieces so that there is a lot of surface area to get a nice crust.
- Toss tofu in a skillet with oil and salt and pepper to taste. Saute for about 15 minutes on medium high heat, turning twice. The tofu should become a golden brown.
- To cook the broccoli, snap peas, and carrot, I like to use the microwave for the fastest, easiest result. While the tofu is cooking, microwave each type of vegetable on a plate for 30 seconds to 1 minute, depending on the strength of your microwave. They should be bright green (or orange for the carrot) and still crispy. I usually have fresh choped vegetables on a cutting board, one cooking plate to put veg in the microwave, and one cooked plate to pile up the cooked vegetables. I then reuse the plates to serve dinner so there are very few dishes.
- Meanwhile, whisk together all the ingredients for the sauce.
- When the tofu is finished, stir in cashews, cooked broccoli, snap peas, carrots, and raw cabbage (I don’t cook the cabbage beacuse I like the crunch). Pour the sauce over top and stir until it is thick (should be very fast in a hot skillet, maybe 15-30 seconds).
- Serve over hot cooked rice, if desired.
