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Crispy Tofu & Veggie Stir-Fry with Creamy Cashew-Almond Sauce

This colorful plant-based stir-fry checks all the boxes: crispy tofu, plenty of vegetables, satisfying plant protein, fiber, healthy fats and a creamy savory sauce.
The tofu gets tossed with arrowroot starch and air-fried until crisp—giving you that restaurant-style texture without deep frying. Red cabbage, snow peas and carrots add crunch, color and fiber, while a creamy cashew-almond butter sauce pulls everything together.
Serve it as is for a lighter meal or over brown rice, quinoa or another whole grain for a more substantial dinner.
Course: Main Course
Servings: 4

Ingredients

  • 1 14- ounce block extra-firm tofu drained and pressed
  • 1½ tablespoons arrowroot starch
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil or avocado oil
  • 3 cups thinly sliced red cabbage
  • 2 cups snow peas
  • 1½ cups shredded carrots
  • 3 cloves garlic minced
  • 2 teaspoons black sesame seeds
  • 2 scallions thinly sliced, optional
  • 2 tablespoons natural cashew butter
  • 2 tablespoons natural almond butter
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 2 –4 tablespoons warm water to thin
  • ½ teaspoon sriracha or chili-garlic sauce optional

Instructions

  • Prepare the tofu. Pat the pressed tofu dry and cut it into approximately 1-inch cubes. Place in a bowl and gently toss with tamari and sesame oil. Sprinkle with the arrowroot starch and black pepper and toss again until the tofu is lightly and evenly coated.
  • Air-fry until crispy. Preheat the air fryer to 400°F. Arrange the tofu in a single layer, leaving some space between the pieces. Air-fry for 12–15 minutes, shaking the basket halfway through, until the tofu is golden and crisp.
  • Make the sauce. Whisk together the cashew butter, almond butter, tamari, rice vinegar, lime juice, sesame oil, honey or maple syrup, ginger and optional sriracha. Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable. Set aside.
  • Stir-fry the vegetables. Heat the oil in a large skillet or wok over medium-high heat. Add the red cabbage and cook for about 2 minutes. Add the snow peas and carrots and stir-fry for another 2–3 minutes. You want the vegetables brightly colored and crisp-tender rather than overly soft.
  • Add the garlic. Add the minced garlic and cook for about 30–60 seconds, stirring constantly.
  • Bring everything together. Reduce the heat to low. Add the crispy tofu to the skillet, followed by about three-quarters of the cashew-almond sauce. Toss gently until the tofu and vegetables are coated. Add additional sauce as desired.
  • Finish. Sprinkle with black sesame seeds and optional scallions. Serve immediately.

Notes

Estimated Nutrition Facts

Per serving, based on 4 servings and excluding rice or other grains:
  • Calories: ~380
  • Protein: ~19 g
  • Carbohydrates: ~27 g
  • Dietary Fiber: ~7 g
  • Total Fat: ~24 g
  • Saturated Fat: ~3.5 g
  • Total Sugars: ~9 g
  • Sodium: ~600 mg
Nutrition information is an estimate and will vary based on the tofu, nut butter and tamari brands used.