Cashew Tofu Stir-Fry Preparation

An Asian-inspired vegetarian delight that’s nutty and savory with a touch of sweetness.

Cashew Tofu Stir-Fry Preparation

Included Ingredients

Cashews, red pepper, carrot, tamari sauce, ketchup, sugar, tofu, broccoli florets, ginger paste, broth, hoisin sauce, sesame oil, onion, seasonings.

Groceries Needed

  • Brown rice or Asian noodles

Optional Additions

  • Garlic (for stronger flavor)
  • Ground ginger (for stronger flavor)
  • Sesame oil (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Top with cashews and serve over brown rice or Asian noodles.

Press Tofu (optional): Place a folded kitchen towel under and on top of tofu and place on a plate. Place a few heavy books or cast iron skillet on top, providing pressure to remove some moisture but not too much pressure that the tofu falls apart. Let sit for 15-20 minutes. Cut tofu into small cubes then freeze if using later.

Marinade (optional): Mix juice of ½ lime, 1 Tbsp soy sauce, 1 Tbsp sesame oil, ½ tsp cornstarch. Add pressed tofu and mix gently to coat. Let sit for 15 minutes before cooking.

Alternative Serving Instructions:

Serve over brown rice ramen or cauliflower rice.

Add a bag of frozen stir-fry veggies and serve as chicken stir-fry.

Low Carb Serving Option:

Serve with riced cauliflower or a blend of half brown rice and half riced cauliflower

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Can add up to 1/4 cup water if needed. Add ½ cup frozen broccoli with 20 minutes left. Press tofu and marinate (optional). Cook ½ package tofu in pan until golden.

Oven

Thaw meal in the refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F. Press tofu and marinade (optional). Cook ½ package tofu in a pan until golden.

Pressure Cooker

Cook on manual for 5 minutes, quick pressure release. Meanwhile, cook tofu in a heated pan with 1-2 Tbsp oil. Switch to sauté setting and add ½ cup frozen broccoli. Stir until cooked and add tofu.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 2-3 hours. Add ½ cup frozen broccoli with 20 minutes left. Press tofu and marinade (optional). Cook ½ package tofu in pan until golden.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic, to taste

Ground ginger, to taste

Sesame oil, to taste

Medium

Meals feed 4-6

Slow Cooker

Cook on low 2-3 hours. Add 1 cup frozen broccoli with 20 minutes left. Press tofu and marinate (optional). Cook ½ package tofu in a pan until golden.

Pressure Cooker

Press tofu and marinade (optional). Begin cooking meal on manual for 5 minutes. Quick pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Meanwhile, cook ½ package of tofu in a heated pan with 1-2 Tbsp oil. Switch to sauté setting and add 1 cup frozen broccoli. Stir until cooked and add tofu.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic, to taste

Ground ginger, to taste

Sesame oil, to taste

Nutrition Facts

Serving Size | 0.5 cup
216 Calories | 10.8g Total Fat | 23.4g Carbs | 5g Fiber | 10.7g Protein | 11.2g Sugars | 4.9g Sat. Fat | 746mg Sodium

Allergens: Tree Nuts, Sesame Seeds, Soy, Peanuts, Corn, Gluten. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.