Spicy Cashew Tofu

Spicy Cashew Tofu

Spicy Cashew Tofu

A simple sauce to make your tofu pop with flavour.


  • 1 pkg extra-firm organic tofu
  • 1 tbsp cornstarch or arrowroot powder
  • 1 orange, juiced you can sub it with store bought, 1/2 cup
  • 1-2 thai chili peppers Add 1 for less heat or omit altogether
  • 1 -2 tbsp sesame oil
  • 1/4 cup soy or tamari sauce
  • 1/4 cup rice vinegar
  • 1/2 tbsp fresh ginger, minced



  • Wrap tofu in a dish towel and place a heavy item on top, like a cast iron pan to press any extra moisture, about 30 minutes-1 hour.
  • Preheat oven at 400 degrees.
  • Break up the tofu into small bite sized pieces and combine it in a bowl with the cornstarch/arrowroot powder.
  • Place them on a baking sheet and bake in the oven at 400 degrees for 15-20 minutes. You want them to be lightly golden and crispy on the outside.


  • In a bowl, add the orange juice, soy sauce, thai chilis, cashew butter, rice vinegar and combine until a smooth consistency is acheived. Add a dash of water if you want it to be thinner.
  • Place the sauce in a pan and let it simmer for about 2-3 minutes, letting it thicken.
  • Add the crispy tofu to the sauce and serve it over a bed of jasmine rice, noodles or even in tortillas.
Antonietta Ferretti
Antonietta Ferretti

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