Cashew Citrus Tofu

Blog_December 12, 2012

Since you are probably stuffing your face with cookies and other holiday sweets like the rest of us, try this for a light and healthy break. Your body will thank you and your taste buds will smile. Tofu is a staple in our house because it is super quick, healthy, and versatile. My super-carnivorous husband has even learned to love tofu. When I hear people talk about tofu in disdain, it’s usually because they’ve never had it prepared properly. You really must, MUST, press tofu if you want it to take on the flavors you cook it with and not to be a sopping mess.

Start with extra-firm tofu, drain, and wrap with several paper towels or a cloth, set on a cutting board and place a bowl or a canned good on top for an hour or two. This will help release the water in the tofu and make it easier to cook and absorb flavor. This is pretty much the only way you can get a nice crispy crust on tofu.


  • 14 oz. extra-firm tofu, drained and pressed
  • Canola oil
  • 6 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 1/3 cup finely chopped cashews
  • 1/2 cup fresh orange juice
  • 3 tbsp. low-sodium soy sauce or ponzu sauce
  • 1 tsp. corn starch
  • Scallions to garnish, optional
  • Cook riced to serve, optional


Cut the tofu into 6 pieces (slabs), blot with a paper towel. Heat a splash of canola oil in a large non-stick pan or skillet on medium-high heat. Saute the tofu until golden brown, about 2-3 minutes per side. Remove the tofu and set on paper towels to drain.

Reduce heat to medium. Add the garlic and saute for a minute; add the red pepper flakes and cashews, saute for a minute more. In a small bowl, whisk together the orange juice, soy sauce, corn starch, and 1/2 cup water. Add to the pan and simmer until thickened, about 5 minutes. Pour the sauce over the tofu and garnish with scallions. Serve immediately.

Serves: 2

Recipe source: Original

Time: 30 minutes or less

Blog_December 12, 2012-2



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