Cashew Tofu

with broccoli and sweet chili-teriyaki sauce

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat, Soy, Tree Nuts

A note about serious food allergies

“Cashew chicken” is a classic Chinese dish but, alas, you have to eat chicken to enjoy it. Not anymore! There's no reason in 2019 one can't taste the fine nutty sweet-and-spicy flavors, but in tofu form. Turns out, crispy tofu is just as good a vehicle for cashew needs. Who knew? Vegetarians knew.

Why coat the tofu in cornstarch? For the crisp! The almost-100% starch content of cornstarch helps make the tofu both crispy and golden brown.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • Info
    12 oz. Extra Firm Tofu
  • 6 oz. Broccoli Florets
  • 2 Garlic Cloves
  • 3 Tbsp. Cornstarch
  • 1 Tbsp. Chopped Ginger
  • 2 fl. oz. Sweet Chili Sauce
  • Info
    2 oz. Teriyaki Glaze
  • Info
    1 oz. Roasted Salted Cashews

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Make the Rice

    Make the Rice

    Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside to press, 5 minutes. Cut broccoli florets into bite-sized pieces. Mince garlic. Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate. Place cornstarch and tofu in a mixing bowl and toss to coat.

  • Step 3 - Crisp the Tofu

    Crisp the Tofu

    Line another plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 4 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness. Remove to towel-lined plate. Keep pan over medium-high heat.

  • Step 4 - Cook the Vegetables

    Cook the Vegetables

    Add 2 tsp. olive oil, broccoli florets, and white portions of green onions to hot pan and stir occasionally, 2 minutes. Add ¼ cup water, garlic, and ginger. Stir occasionally until broccoli is tender and ginger is completely combined, 5-6 minutes. If water evaporates before broccoli is tender, add more water 2 Tbsp. at a time as needed. Stir in sweet chili sauce, teriyaki glaze, cashews, and tofu. Bring to a boil. Once boiling, remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!

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