Vegetable and Tofu Stir-Fry with Cashew Sauce

This Vegetable and Tofu Stir-Fry with Cashew Sauce is a vibrant and satisfying dish that combines colorful vegetables and protein-rich tofu, all coated in a creamy, nutty sauce. Perfect for a healthy late-night meal, it’s quick to prepare and packed with flavor.

Ingredients

• Firm Tofu - 200 grams, cubed
• Bell Pepper (red) - 1 medium, sliced
• Broccoli - 150 grams, florets
• Carrot - 1 medium, julienned
• Snap Peas - 100 grams, trimmed
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy Sauce - 2 tablespoons
• Olive Oil - 1 tablespoon
• Cashew Nuts - 50 grams, unsalted
• Coconut Milk - 100 ml
• Lime Juice - 1 tablespoon
• Honey or Maple Syrup - 1 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Cilantro - for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
3. In the same skillet, add garlic and ginger, sauté for 1 minute until fragrant.
4. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
5. In a blender, combine cashew nuts, coconut milk, lime juice, honey (or maple syrup), soy sauce, and a pinch of salt and pepper. Blend until smooth.
6. Pour the cashew sauce into the skillet with the vegetables and add the cooked tofu. Stir well to combine and heat through for an additional 2-3 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 19 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from cashews, promoting heart health.

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