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Vegan cashew chicken with cashews and green onions in sauce

Vegan Cashew “Chicken”


  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: Serves 3 to 6 1x
  • Category: Main
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Crispy Tofu gets tossed with nutty cashews and a sweet and savory sauce to make this Vegan Cashew Chicken totally delicious! An easy way to make takeout, at home.


Ingredients

For the Tofu:

  • 2 blocks extra firm tofu, pressed 
  • 2 tablespoons avocado oil 
  • 1 tablespoon lite soy sauce or tamari
  • 1/3 cup (43 g) cornstarch

For the Sauce:

  • 1 teaspoon avocado oil
  • 8 green onions, white and green parts separated and cut into 1” pieces 
  • 35 cloves garlic, minced
  • 1/4 cup (60 ml) hoisin sauce*
  • 1/4 cup (60 ml) water
  • 2 tablespoons rice vinegar
  • 1 tablespoon lite soy sauce or tamari
  • 2 teaspoons cornstarch 
  • 3/4 cup (107 g) roasted & salted cashews
  • 1 teaspoon toasted sesame oil
  • Rice and/or vegetables, for serving (Optional)

Instructions

  1. Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes. 
  2. Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.
  3. Sauce: Whisk the hoisin sauce, water, vinegar, soy sauce, and cornstarch together in a small bowl. Set aside.
  4. Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion and the garlic for 1 minute, then add in the cooked tofu. Pour the hoisin sauce mixture over the tofu and stir well; bring the mixture to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Reduce the heat to low, then stir in the cashews, reserved green onions, and the sesame oil.
  5. Serve: Serve over rice and vegetables, or as desired. Leftovers will keep in the fridge for up to 5 days.

Notes

  • Hoisin Sauce: some hoisin sauce is made with wheat, so if you are gluten-free make sure to purchase a gluten-free version! You can also make your own, though I prefer the ease of store-bought.