Vegan Chinese Spicy Tofu and Vegetable Stir Fry with Soy Cream Sauce

Allergens

Soy (in soy sauce and cashew cream) - Tree nuts (in cashew cream)

Ingredients

• 12 oz firm tofu, cubed
• 2 cups mixed vegetables (bell peppers, carrots, broccoli, and snap peas)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 cup cashew cream (cashews soaked in water for 2 hours and blended until smooth)
• 1 tsp sriracha or chili oil (optional)
• 2 tbsp cornstarch
• 1/4 cup water
• 2 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

1. In a small bowl, mix together the soy sauce, rice vinegar, sriracha or chili oil (if using), cornstarch, and water to create the sauce. Set aside.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium high heat. Add the cubed tofu and cook until golden brown on all sides. Season with salt and pepper, and transfer to a plate.
3. In the same wok or skillet, add another tablespoon of vegetable oil. Sauté the garlic and ginger for 1 minute, then add the mixed vegetables. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender crisp.
4. Return the tofu to the pan and pour in the prepared sauce. Stir well to coat the tofu and vegetables evenly. Cook for an additional 2 3 minutes, or until the sauce has thickened.
5. Serve immediately over steamed rice or noodles, and garnish with chopped green onions and sesame seeds.

Chef’s Insight

Adding cashew cream to the sauce creates a rich, velvety texture without any dairy products.

Notes

This dish can be made gluten-free by using tamari or coconut aminos instead of soy sauce.