Vegan Cashew "Chicken" Stir Fry

Tofu Cashew Stir Fry

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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
295 Calories
16g Fat
28g Carbs
13g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 295
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 686mg 30%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Protein 13g
Calcium 286mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like cashew chicken? Need an Asian-inspired stir fry recipe with a bit of crunch? Try this vegetarian and vegan stir fry with bamboo shoots, celery, and cashews along with tofu and plenty of vegetables.

If you've never used bamboo shoots in a vegetable stir fry, you're in for a surprise. If you find them a bit woody and too hard to chew, slice them lengthwise; they're too fat coming directly from the can. Don't be afraid to try them, though. While they are a traditional Chinese ingredient, they have a much milder taste compared to other Chinese ingredients that Westerners may or may not like, such as hoisin sauce and wood ear mushrooms.


  • 2 tablespoons peanut oil (or vegetable oil)
  • 2-3 cloves garlic (minced)
  • 1 teaspoon fresh ginger (minced)
  • 8 ounces firm (or extra-firm) tofu​ (well pressed)
  • 3/4 cup mushrooms (sliced)
  • 1 (4-ounce) can bamboo shoots (drained and preferably sliced thin)
  • 2 stalks celery (sliced)
  • 1 red (or green) bell pepper (chopped)
  • 1/3 cup vegetable broth (or water)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch (mixed with 3 tablespoons water)
  • 1/2 cup cashews
  • Optional: 3 green onions (chopped)

Steps to Make It

  1. In a large skillet or wok, heat the oil and add garlic and ginger for just a minute or two, then add the tofu, carefully stirring to mix up the ginger and garlic. Heat for 3 to 4 minutes, until tofu is lightly golden.

  2. Add the red bell pepper and celery and heat, stirring, for about a minute, then add the mushrooms and bamboo shoots.

  3. Add the vegetable broth or water and soy sauce and allow to simmer for another minute or two, until vegetables are tender but not yet done.

  4. Stir in water-cornstarch mixture, heat until thickened and vegetables are done cooking; then stir in cashews and green onions. Combine well.

  5. Serve this vegetable stir fry immediately with steamed rice, cooked noodles, or your favorite whole grain.

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