Description
Craving your favorite Chinese Takeout? Then check out my Vegan Cashew Chicken! It tastes BETTER than the original plus it's OIL-FREE!
Ingredients
Units
Scale
The "Chicken"
- 12 oz block super-firm tofu
- 4 cups water
- 1 Tbs salt
The Sauce
- 3 Tbs low-sodium soy sauce (or tamari)
- 2 Tbs maple syrup
- 1 Tbs hoisin sauce
- 1 Tbs rice vinegar
- 1 tsp sriracha
- 1/4 tsp ground ginger
- 1 Tbs corn starch
The Veggies
- 6 oz canned mushrooms
- 3 scallions, white parts only
- 2-3 cloves minced garlic
- 1 rib celery
- 1/2 red bell pepper
- 1/2 cup water chestnuts
- 1/2 cup raw cashews
Instructions
- Press the tofu and drain. Then cut it into 2 equal slabs, and then bite-sized pieces.
- Bring 4 cups of water and the salt to a boil, then add the tofu and boil for 10 minutes.
- Dry the tofu, then air-fry or bake at 400° F for 10 min or until slightly browned. Set aside.
- Prepare the sauce by mixing all of the sauce ingredients. Set aside.
- Dice, mince, and chop all of the veggies. Set aside.
- Add the cashews to a dry hot skillet and lightly toast until slightly browned. Remove and set aside.
- Add the mushrooms, onions, and garlic to the skillet and saute until slightly softened.
- Add the remaining veggies and a little broth or water if needed to stir fry just until crisp-tender.
- Add the sauce and stir, then add the tofu and cashews and stir until everything is well coated.
Keywords: vegan cashew chicken, vegan Chinese takeout, oil-free vegan recipes,