Crispy Cashew Tofu & Rice

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My work has not surprisingly gotten very busy lately. I have recently taken on the tasks and responsibilities of three different jobs (four if you count the blog) and I have suddenly have found my time slipping away each day with new, exciting opportunities. While I love the many projects that I am constantly working on, I have been struggling to keep up with our dinner schedule. My long, empty days in quarantine are gone and I can no longer spend hours making homemade raviolis or sourdough bread. I’m not worried though! As with every challenge I face, I am using it as an opportunity to adapt and grow. That’s how this Crispy Cashew Tofu recipe came to be!

When I was meal planning last week, I mapped out recipes that were easy to prep and even easier to cook. For me, an “easy” recipe has a small number of ingredients and doesn’t require a ton of chopping time. That might sound weird to you, but when you eat vegetarian food, the bulk of your time is spent preparing vegetables… I thought, “What’s easier than marinated tofu, rice, and broccoli?” Answer: very few things. I mixed the sauce, set the tofu to rest, and pulled this meal together in under 20 minutes!

This recipe is inspired by my mama’s Cashew Chicken dish — a family favorite of ours. It’s absolutely delicious and so easy to make, especially for anyone who finds themselves a little busier than usual! As always, when you make this recipe, please don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this one turns out for you!

Crispy Cashew Tofu & Rice

Sweet Pea Living
Easy-to-make crispy tofu served with cashews, rice, and broccoli!
No ratings yet
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 20 mins
Course Dinner, Lunch
Cuisine Chinese
Servings 4 servings


  • Air Fryer


  • 28 oz extra firm tofu drained, pressed, and cubed
  • 4 tbsp sherry
  • 6 tbsp low sodium soy sauce
  • 2 tsp sesame oil
  • 1 tsp crushed red pepper flakes
  • 1 tbsp vegetable oil
  • 6 garlic cloves minced
  • ½ cup roasted cashews


  • 4 tbsp low sodium soy sauce
  • 1 ½ tbsp cornstarch
  • 4 tsp sugar
  • 2 tsp white vinegar


  • white rice cooked
  • broccoli steamed
  • 1 tbsp sesame seeds


  • Combine tofu, sherry, and low sodium soy sauce in a small bowl. Cover and marinate in the refrigerator for 2-3 hours.
  • Drain tofu and return to the bowl. Add sesame oil and crushed red pepper flakes. Mix well.
  • Preheat your air fryer to 370°F. Add tofu blocks to your air fryer basket in a single layer. Cook for 10 to 15 minutes, shaking the pan occasionally to ensure even cooking.
  • While tofu cooks, combine the sauce ingredients in a small bowl.
  • In a large skillet, heat vegetable oil over medium heat. Add garlic and saute for 2-3 minutes.
  • Add cooked tofu, sauce and cashews. Stir until well coated and warmed through.
  • Serve with white rice and broccoli. Top with green onions and sesame seeds.


Keyword Crispy Tofu, Rice and Broccoli
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