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    Curried Ginger Tofu Stir-Fry with Roasted Cashews

    • Comfort Food
    • Lunch
    • Firm Tofu
    • Vegetarian


    1 pkg Sunrise Firm Tofu , cubed
    ½ cup Soy Sauce
    3 tbsp. Rice Vinegar
    2 tbsp. Honey
    1 tbsp. Toasted Sesame Oil
    1 tbsp. Cornstarch
    4 tbsp. Vegetable Oil
    2 tbsp. Ginger , minced
    4 Garlic Cloves
    2 tbsp Mild Curry Powder
    2 cups Carrot , cut into matchsticks
    4 cups Red Cabbage , julienned
    1 cup Bamboo Shoots , julienned
    ½ cup Water
    1 cup Roasted Cashews
    Salt and Pepper to Taste


    1. In a small bowl, whisk together the soy sauce, the rice vinegar, honey, sesame oil and cornstarch. Set aside.
    2. Heat 2 Tbsp of the oil over medium high heat  and add the cubed tofu and stir fry to warm through and the tofu becomes plump, 3 – 5 minutes. Remove from the pan and set aside.
    3. Add remaining 2 Tbsp of oil to the pan. When oil is hot, add carrot matchsticks. Stir fry until the carrot just begins to soften. Add garlic and ginger. Toss to combine.
    4. Add cabbage, bamboo shoots and curry powder and stir fry until vegetables are tender and still crisp. If the vegetables begin to stick, add ½ cup water to the pan and toss.
    5. Return the tofu to the pan. Toss to combine.
    6. Stir the soy sauce, rice vinegar, honey, sesame oil and cornstarch mixture and add to the vegetable stir fry.
    7. Toss in the roasted cashews and season with salt and pepper to taste.

    Serve with rice or noodles.

    Best made with: