Vegan Cashew 'Chicken' Stir Fry

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 05/4/22
Tofu Cashew Stir Fry

 Petrych/Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
248 Calories
18g Fat
15g Carbs
11g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 248
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 625mg 27%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 11g
Vitamin C 24mg 121%
Calcium 192mg 15%
Iron 3mg 18%
Potassium 454mg 10%
*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.

Ingredients

  • 2 tablespoons peanut oil, or vegetable oil

  • 2 to 3 cloves garlic, minced

  • 1 teaspoon minced fresh ginger

  • 8 ounces tofu, firm or extra-firm, well pressed

  • 3/4 cup mushrooms, sliced

  • 1 (4-ounce) can bamboo shoots, drained and preferably sliced thin

  • 2 stalks celery, diced

  • 1 green bell pepper, or red, chopped

  • 1/3 cup vegetable broth, or water

  • 2 tablespoons soy sauce

  • 1 tablespoon cornstarch, mixed with 3 tablespoons water

  • 1/2 cup cashews

  • 3 green onions, chopped, optional

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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