VegNews
Maple-Glazed Cashew Tofu Stir-Fry
Is there anything better than a hot, saucy stir-fry during the heart of winter? We think not.
January 25, 2026
Allow us to unveil this incredible recipe the VegNews Test Kitchen whipped up after receiving a delivery of maple-glazed cashews. Crispy tofu, fresh vegetables, and a glossy hoisin sauce come together to provide the perfect combination of savory, sweet, tangy and crunchy.
What you need:
1 (16-ounce) block extra-firm tofu, cubed
1 tablespoon plus 1 teaspoon soy sauce, divided
3 tablespoons plus 1 teaspoon cornstarch, divided
2 tablespoons avocado oil (or other vegetable oil)
3 tablespoons unsweetened rice vinegar
1 teaspoon mirin
3 tablespoons hoisin sauce
½ teaspoon red chili flakes
1 teaspoon toasted sesame oil
4 garlic cloves, minced
5 scallions, chopped into 2-inch pieces
1 red bell pepper, chopped into 1-inch pieces
1 cup maple-glazed cashews (we used the cashews from NOW Foods)
Cooked white rice, for serving
What you do:
- In a large bowl, toss tofu with 1 teaspoon soy sauce. Add 3 tablespoons cornstarch, and toss to coat.
- In a large skillet over medium-high heat, add avocado oil. Add coated tofu, spreading out evenly. Sauté 5 minutes untouched, and then flip over and sauté another 5 minutes or until golden brown and crispy. Once crispy, transfer tofu to a plate and set aside.
- In a small bowl, combine remaining 1 tablespoon soy sauce with remaining 1 teaspoon cornstarch until smooth. Add rice vinegar, mirin, hoisin sauce, and red chili flakes. Stir to combine, and set aside.
- Return empty pan to medium-high heat and add sesame oil. Add garlic, scallions, and bell pepper. Sauté about 5 minutes.
- Add sauce and cashews, and sauté 1 minute until sauce thickens slightly. Add crispy tofu, toss, and cook another minute so tofu is warm. Serve with steamed white rice.
For more plant-based recipes like this, read:
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