
Yields:
3 - 4 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
It's a busy night, you don't have much in your fridge, but you still want to make a quick dinner. It's stir-fry time. Sweet and sour stir-fries are one of my favorite flavors on a plate, and you can make this vegan version with whatever's hanging around in your fridge. Here's a time-saving tip: Prep the vegetables while your cashews are marinating for successful multitasking.
If you have roasted cashews on hand, you can skip the pan-toasting step. Alternatively, if you don't have cashews at all, but you do have walnuts or almonds or peanuts, you can give a try with those nuts too!
My ideal version features huge chunks of garlic, onions, and peppers because I find that they soak up and complement the sweet-and-sour flavors the best. But if you only have some broccoli or carrots or corn, use 'em! If you want it spicier, sweeter, tarter, adjust the condiments to your preferred ratio! If you can't find fried tofu puffs, you can opt for some extra-firm tofu, or even substitute in some mushrooms or leftover roasted butternut squash. All I'm trying to say here is, it's all flexible! Don't worry!
If there's anything non-negotiable here, it's the abundant amount of large garlic chunks—there's just nothing like biting into a lightly caramelized piece of garlic. Nothing.
If you've made this recipe, drop us a line down below and let us know how you liked it—and leave a comment with all the different ingredients and variations you explored!
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Ingredients
For the cashews
- 1 Tbsp.
peanut oil
- 1 cup
whole raw cashews
- 1 Tbsp.
low-sodium soy sauce
- 1 Tbsp.
rice wine vinegar
- 1 Tbsp.
Sriracha
- 1 Tbsp.
cornstarch
For the stir-fry
- 1 Tbsp.
peanut oil
- 5
large cloves garlic, halved
1" piece ginger, peeled and thinly slivered
- 1
small red onion, sliced into wedges
- 2
bell peppers, thinly sliced
- 3/4 cup
fried tofu puffs (optional)
- 2 Tbsp.
low-sodium soy sauce
- 2 Tbsp.
rice wine vinegar
- 1 Tbsp.
Sriracha
- 2 Tbsp.
packed brown sugar
- 1/2 tsp.
freshly ground black pepper
- 2
green onions, thinly sliced, plus more for garnish
- 1
to 2 tbsp. water, as needed
- 1 tsp.
toasted sesame oil
Sesame seeds, for garnish
Cooked rice, for serving
Directions
- Step 1Make the cashews: In a large skillet over medium-low heat, add cashews and toast, stirring frequently, until golden and very lightly charred, about 4 minutes. Transfer to a medium bowl and immediately add in soy sauce, vinegar, Sriracha, and let sit for at least 10 minutes. Drain and reserve any remaining marinade, then sprinkle cornstarch into drained cashews and toss to coat evenly.
- Step 2Return skillet to medium heat and heat 1 tablespoon oil. Add cashews to pan and sear, tossing frequently, until golden, about 4 minutes. Transfer cashews to a bowl.
- Step 3Make the stir-fry: Return skillet to medium heat and heat remaining 1 tablespoon oil. Add garlic, ginger, onions, peppers, and tofu, and cook until soft and fragrant, about 6 minutes.
- Step 4Add in reserved marinade, soy sauce, vinegar, Sriracha, sugar, black pepper, and green onions, adding water gradually as needed to loosen the sauce. Cook until thickened and syrupy, 3 to 4 minutes. Add in sesame oil and cooked cashews, then remove from heat and toss to combine.
- Step 5Garnish with sesame seeds and more green onions before serving, with rice if desired.
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