Delicious.
Healthy.
Easy.
I love Thai cuisine and cashew nut stir fry is up there as one of my favorite things to order when I go to a solid Thai restaurant. But that’s the thing: I live in this teensy little suburb in So-Cal where the only decent Thai restaurants do not serve vegan-friendly dishes. Accordingly, my access to a delicious cashew nut stir fry is irregular, at best. Well, this new recipe is the solution to that problem, in case you have that too!
This cashew nut stir fry recipe has tons of gorgeous, nutrient dense vegetables, to lend flavor, color, and texture. This easy recipe also packs a wallop of plant-based lean protein (super firm tofu), making it a great option for your post-workout meal. And finally, my favorite part about this cashew nut stir fry recipe? The leftovers taste just as good, if not better the next day! Of all the stir fry recipes I’ve developed over the years, this has to be my absolute favorite. And hubby agrees!
So, without further ado, let’s get into it!
Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂
What is Cashew Nut Stir Fry?
There are several kinds of stir fry dishes in Asian cuisine, including both Chinese and Thai cooking, that incorporate cashews. In Thai cuisine, one of the more popular cashew stir fry dishes is cashew chicken stir-fry or kai phat met mamuang himmaphan.
As the name suggests, Thai cashew nut stir fry dishes incorporate roasted cashews and a spicy, savory sauce, served with or over a bed of fluffy rice. Most versions I’ve seen or eaten also include a handful of bright, colorful vegetables, like bell peppers.
This is a vegan version of the classic chicken cashew stir fry and therefore, there will be no chickens in this recipe! Instead of chicken, I’ll be using super firm tofu which, according to my husband, looks and tastes a lot like chicken anyway. If you don’t like tofu, you can substitute tempeh or your favorite plant-based chicken alternative and still arrive at an absolutely perfect weeknight meal that you’ll be making over and over again. I promise!
Why You Will LOVE This Cashew Nut Stir Fry Recipe.
This cashew nut stir fry recipe is vegan. Thus, there will be no animal products involved. That said, I conferred with a lot of non-vegan cashew nut chicken recipes, including the excellent cashew chicken recipe by Hot Thai Kitchen, in order to derive this veg-friendly version.
This cashew nut stir fry recipe is quickly becoming a favorite recipe of ours and I have no doubt it will become one of yours, too. Why? Because this cashew nut stir fry recipe is:
- Flavorful
- Textured
- Spicy
- Healthy (check out the FAQ for my oil-free option)
- EASY!
The secret to a good stir fry is the layering of flavors and textures. The stir fry sauce is a combination of flavors designed to maximize umami, providing the perfect balance against the brightness of the bell peppers. The roasted cashews and broccoli florets supply a ton of CRONCH to optimize mouthfeel, and the super firm tofu lends a lovely heartiness to this recipe, so that it can be the star of a quick dinner and a fancy dinner party, alike.
Key Ingredients and Notes on Substitutions for cashew Nut Stir Fry Recipe.
This cashew nut stir fry dish comes together very quickly and really only requires a little more than a handful of ingredients. Let’s take a look at each of the key ingredients:
Super Firm Tofu.
As I mentioned, this is a vegan cashew nut stir fry recipe and therefore, we will not be using chicken breast or any other chicken pieces for this recipe. Instead this recipe calls for super firm tofu or hi-protein tofu.
Super firm tofu is rapidly becoming my favorite way to get more protein into my diet. I’m not a fan of protein powders or protein smoothies–while they are efficient, they taste like crap. Tofu, on the other hand, tastes delicious! And super firm tofu has protein density, packing 14 grams of complete protein for every 130 calorie serving. One of the great things about super firm tofu is that much of the liquid has already been expressed out of it, so you don’t have to spend time pressing the tofu. You can start cooking immediately.
💡 Substitution Ideas: If you don’t have access to super firm tofu, you can substitute extra firm after pressing it for at least 20 minutes. If you don’t like tofu, you can also substitute with tempeh or your favorite plant-based chicken substitute. Another great substitution idea is oyster mushrooms!
Cashews.
Not surprisingly, this cashew nut stir fry recipe calls for cashews. You can use either roasted cashews or raw cashews. The only thing I’d suggest is that you use unsalted cashews (so you can control the saltiness). Can’t stand cashew nuts? Then this recipe probably isn’t for you…? Still, in all honesty, you could definitely substitute peanuts for this recipe and still have an absolutely delicious and easy dinner.
Vegetables.
This cashew stir fry recipe is full of beautiful vegetables:
- Onion (yellow or red onion)
- Garlic
- Red bell pepper
- Green bell pepper
- Green onion
- Broccoli
💡 Substitution Ideas: While most traditional cashew nut stir fry recipes incorporate onions, garlic, and bell peppers, this is one of those dishes where you can add what you like. What are your favorite veggies? What’s on sale at the grocery store right now? Zucchini? Green beans? Snap peas? The only word of caution is that more isn’t always better. Beyond the basics (onion, garlic, and bell peppers), I would stick to only a couple more fresh veggies to add texture, so as not to muddy the flavors.
Sauce Ingredients.
Ok, this is where the magic happens and where substitutions might become tricky. Every time you substitute something for one of the ingredients below, you will be flattening the flavor of your sauce, so I highly recommend trying your best to get the ingredients below. This will ensure that this cashew nut stir fry recipe knocks your socks off in the same way it did ours!
The following ingredients make up the sauce for this cashew nut stir fry:
- Dark soy sauce
- Golden Mountain sauce
- Vegetarian oyster sauce
- Vegan fish sauce
- Chili paste
- Sesame oil
- Sugar
- Corn starch
Dark Soy Sauce: The reason we opt for dark soy sauce is to avoid excess saltiness (lighter colored soy sauce is often saltier) and to provide a rich, caramel color for our sauce. Make sure you use a good tamari or other gluten-free soy sauce to keep this recipe gluten-free. If you don’t have soy sauce or are allergic to soy, you can use coconut aminos or a soy free soy sauce. And of course, if you’re watching your sodium intake, feel free to sub in your favorite low sodium soy sauce.
Golden Mountain Sauce: I must admit, I had no idea what this was until I started consulting all the Thai recipes for Thai cashew chicken. Golden mountain seasoning sauce is often used in Thai cooking to help elevate the other flavors in your stir-fries. It’s like a punchier soy sauce, with a little sweetness. I picked mine up at the local Chinese grocery store, but you can also get it online. If you’re trying to keep this recipe gluten-free, you can pick up a gluten-free golden mountain seasoning sauce.
If you can’t find or simply don’t have the time to pick up Golden mountain seasoning sauce, then you can substitute with soy sauce (preferably a different one from the one you used above).
Vegetarian Oyster Sauce: Most traditional recipes for cashew nut chicken stir fry call for oyster sauce. Luckily, most Asian grocery stores carry vegetarian oyster sauce, which is made from oyster mushrooms. As the name suggests, oyster sauce–including vegetarian oyster sauce–brings flavors of the sea to your umami-packed sauce. Again, if you need to keep things gluten-free you can now find gluten-free and vegetarian oyster sauce online.
If you can’t find or simply don’t have the time to pick up vegetarian oyster sauce, you can substitute with soy sauce (preferably a different one from the one you used above) or more fish sauce (see below).
Vegan Fish Sauce: I love my vegan fish sauce recipe. Like love it. Not only is it bursting with flavor, you can easily make it gluten-free. And it’s perfect for this cashew nut stir fry. It gives this dish that inarticulable somethin’ somethin’ that is absolutely addictive. Like the golden mountain seasoning sauce, it enhances the flavors of everything around it, while giving it the barest hint of seafood. And I mean hint (I generally don’t like fishy things).
If you don’t have time to make my fish sauce, you can of course purchase vegan fish sauce. You can also substitute with more soy sauce or yondu.
Chili Paste: I have to admit, this was the hardest of all the ingredients for me to figure out, as the traditional Thai recipe typically calls for chili paste made of shrimp paste, sometimes referred to as a “chili jam” or nam prik pao. I was not able to find a vegan version of this chili paste in any of the Asian grocery stores near me, so I picked up a Chinese ning chi chili paste instead (it was the closest thing I could find). If you’re ok with ordering your ingredients online, this appears to be a vegan Thai chili paste or nam prik pao.
If you don’t have access to either ning chi chili paste or a vegan nam prik pao, substitution ideas for your cashew nut stir fry include sriracha or other Thai chili paste that doesn’t include shrimp or anchovies.
Toasted Sesame Oil: Toasted sesame oil will add just a touch of luster and nuttiness to your sauce, that’ll pair well with your crunch cashews.
Sugar: I like my stir-fry sauces on the sweeter side, so I add a couple tablespoons of sugar for this cashew nut stir fry recipe. You can use white sugar, brown sugar, coconut sugar, even date sugar. You can also use a syrup, like maple syrup, brown rice syrup, agave syrup. If you don’t like your stir fry sauces on the sweeter side, you can add half the amount of sweetener, but I wouldn’t cut it out altogether. The sweetener is there to ensure a balance of flavors, even if you don’t taste any actual sweetness.
Corn Starch: I like my stir-fry sauce to be on the thicker side, almost like a glaze or gravy and therefore I add 1 teaspoon of corn starch. If you like your sauce to be less thick or nearly cooked off, you can skip the corn starch.
Step-by-Step Instructions for Making Cashew Nut Stir Fry.
Step 1.
Preheat your oven to 425° F. While your oven is preheating, rear your super firm tofu into bite-sized chunks. Place them in a large bowl and add 2 tablespoons of soy sauce. Toss to coat and place the bowl in the refrigerator for 15 minutes.
Step 2.
After your tofu is done marinating and your oven is preheated, add 1 tablespoon of extra virgin olive oil to your tofu and toss to coat. Then, spread the tofu onto a baking sheet (not lined with parchment paper). Spread your cashews on a second baking sheet. Place both of them in your preheated oven with the following cook times (use a timer!):
20 to 22 minutes for the tofu (until the edges are golden brown)
5 to 7 minutes for roasted cashews
10 to 12 minutes for raw cashews
Step 3.
While your cashews and tofu are in the oven, make your stir-fry sauce by whisking together your soy sauce, golden mountain sauce, vegan oyster sauce, vegan fish sauce, chili paste, sesame oil, sugar, and corn starch, together with 2 tablespoons of water.
Step 4.
Once both your cashews and tofu are out of the oven, begin your stir-fry by adding extra virgin olive oil to a large sauté pan or wok over high heat. When the oil gets nice and hot (about 1 minute), add your garlic and onion (both regular and scallion whites) and sauté until fragrant (about 3 minutes). Next, add your bell peppers and broccoli and cook until they begin to soften (another 3 minutes). Finally, add the cashews, tofu, and stir fry sauce and lower your heat to low, while stirring gently until all components are well-combined. Garnish with scallion greens and serve with a beautiful bowl of rice (preferably jasmine rice)!
Frequently Asked Questions.
Can I make cashew nut stir fry gluten free?
Yes! The only ingredients that may contain gluten are in the sauce. However, there are gluten-free options and/or substitutions that you can use to keep this dish gluten-free. Check out the Substitutions section above.
What is the difference between Chinese cashew chicken and Thai cashew chicken?
The differences between Chinese and Thai cashew chicken are fairly subtle. Chinese recipes tend to be sweeter, saucier, and less spicy, while the Thai version uses more chili and fish sauce with a drier stir-frying technique (less liquid).
How do I store my cashew nut stir fry?
Store your cashew nut stir fry in an airtight container in the refrigerator for up to 5 days. To reheat your cashew nut stir fry, simply zap it in the microwave for a minute or so or reheat it on the stovetop with a little water.
Can I fry the tofu on the stovetop for this cashew nut stir fry recipe?
Yes. In fact, most traditional cashew nut chicken recipes (from which this vegan version is derived) do call for first frying your chicken in a little oil on the stovetop. However, unlike chicken, tofu bakes up so well in the oven, while requiring far less work and oil. I’ve prepared them both ways, and they both taste great.
Can I make this cashew nut tofu OIL FREE?
Yes! Simply replace the olive oil with vegetable broth and you can keep this recipe for cashew nut stir “fry” oil free!
Recipe Card.
Vegan Cashew Nut Stir Fry with Tofu.
A quick and easy stir-fry recipe you are going to LOVE!
- 16 oz super firm tofu
- 3 tbsp dark soy sauce
- 2 tbsp extra virgin olive oil
- 1 cup unsalted cashews (roasted or raw)
- 1 tsp golden mountain seasoning sauce
- 1 tbsp vegan fish sauce
- 1 tbsp vegetarian oyster sauce
- 1/2 tsp Thai chili paste
- 1 tsp toasted sesame oil
- 2 tbsp sugar
- 1 tsp corn starch
- 1/4 cup diced onion
- 3 green onions, chopped (green and white parts separated)
- 3 cloves garlic, minced
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 cups chopped broccoli
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Preheat your oven to 425° F. While your oven is preheating, rear your super firm tofu into bite-sized chunks. Place them in a large bowl and add 2 tablespoons of soy sauce. Toss to coat and place the bowl in the refrigerator for 15 minutes.
-
After your tofu is done marinating and your oven is preheated, add 1 tablespoon of extra virgin olive oil to your tofu and toss to coat. Then, spread the tofu onto a baking sheet (not lined with parchment paper). Spread your cashews on a second baking sheet. Place both of them in your preheated oven with the following cook times (use a timer!):20 to 22 minutes for the tofu (until the edges are golden brown)5 to 7 minutes for roasted cashews10 to 12 minutes for raw cashews
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While your cashews and tofu are in the oven, make your stir-fry sauce by whisking together your soy sauce, golden mountain sauce, vegan oyster sauce, vegan fish sauce, chili paste, sesame oil, sugar, and corn starch, together with 2 tablespoons of water.
-
Once both your cashews and tofu are out of the oven, begin your stir-fry by adding extra virgin olive oil to a large sauté pan or wok over high heat. When the oil gets nice and hot (about 1 minute), add your garlic and onion (both regular and scallion whites) and sauté until fragrant (about 3 minutes). Next, add your bell peppers and broccoli and cook until they begin to soften (another 3 minutes). Finally, add the cashews, tofu, and stir fry sauce and lower your heat to low, while stirring gently until all components are well-combined. Garnish with scallion greens and serve with a beautiful bowl of rice (preferably jasmine rice)!
- You can also fry your tofu on the stovetop, but doing so will likely require more than 1 tablespoon of olive oil and you may also have to work in batches if your pan isn’t very large.
- Make sure to spread your tofu onto the baking sheet in one layer.
- Make sure to check out the Substitutions section in case you want to make this recipe gluten-free.
- You can keep this recipe oil free if you substitute vegetable broth for the oil.
- If you really like your food spicy, you can triple the amount of chili paste and add dried chilis.
Calories: 478kcalCarbohydrates: 27gProtein: 26gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 1216mgPotassium: 418mgFiber: 5gSugar: 12gVitamin A: 553IUVitamin C: 42mgCalcium: 40mgIron: 3mg
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