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Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 350 g firm tofu, chopped into cubes
  • 100 g cornflour
  • 2 tbsps light soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp white sugar
  • 2 tbsps rice vinegar
  • 150 ml water
  • Pinch of salt
  • Some spring onions, chopped
  • 2 cloves of garlic, minced
  • 1 tsp ginger, finely chopped
  • Handful of roasted cashew nuts
Sticky Cashew Tofu Sticky Cashew Tofu

Sticky Cashew Tofu

Sticky cashew tofu. Kinda like cashew chicken, except not. Because of the way that the tofu is coated in cornflour and then drenched in sauce, the texture actually kinda resembles chicken.. at least for me anyway!


  1. Preheat the oven to 180ºC and prepare a baking tray sprayed with oil
  2. Mix the cornflour and some salt together, and coat the tofu generously. Bake this for 25-30 mins. Alternatively, you can also pan fry this until golden, but I was lazy today.
  3. While the tofu is being baked, you may also want to roast some cashew nuts. This is optional.
  4. Prepare the sauce for later, by combining the soy, hoisin, sugar, vinegar and water together.
  5. Once the tofu is lightly browned, heat up a pan and saute the garlic, ginger for about a minute, before adding in the tofu. Cook for another 2-3 mins.
  6. Add in the cashew nuts and also the sauce. Stir to mix thoroughly and allow the water to reduce and sauce to thicken. It should turn glossy and sticky. Season to taste and add in the spring onions last.
  7. Serve with some steamed rice and greens. Enjoy!
Sticky Cashew Tofu Sticky Cashew Tofu

Sticky Cashew Tofu

Sticky cashew tofu. Kinda like cashew chicken, except not. Because of the way that the tofu is coated in cornflour and then drenched in sauce, the texture actually kinda resembles chicken.. at least for me anyway!

favorite
print
rate
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 350 g firm tofu, chopped into cubes
  • 100 g cornflour
  • 2 tbsps light soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp white sugar
  • 2 tbsps rice vinegar
  • 150 ml water
  • Pinch of salt
  • Some spring onions, chopped
  • 2 cloves of garlic, minced
  • 1 tsp ginger, finely chopped
  • Handful of roasted cashew nuts
  1. Preheat the oven to 180ºC and prepare a baking tray sprayed with oil
  2. Mix the cornflour and some salt together, and coat the tofu generously. Bake this for 25-30 mins. Alternatively, you can also pan fry this until golden, but I was lazy today.
  3. While the tofu is being baked, you may also want to roast some cashew nuts. This is optional.
  4. Prepare the sauce for later, by combining the soy, hoisin, sugar, vinegar and water together.
  5. Once the tofu is lightly browned, heat up a pan and saute the garlic, ginger for about a minute, before adding in the tofu. Cook for another 2-3 mins.
  6. Add in the cashew nuts and also the sauce. Stir to mix thoroughly and allow the water to reduce and sauce to thicken. It should turn glossy and sticky. Season to taste and add in the spring onions last.
  7. Serve with some steamed rice and greens. Enjoy!