Vegan Pineapple Cashew Vegetable Stir-Fry Recipe
Ingredients:
2 cups Cauliflower florets
1 cup snap peas, trimmed
1 cup carrots, julienned
1 bell pepper (any color), thinly sliced
1 cup pineapple chunks
1 cup firm tofu, cubed
1/2 cup raw cashews
3 tablespoons soy sauce
2 tablespoons agave nectar or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons vegetable oil
Green onions, sliced, for garnish
Cooked brown rice for serving
Instructions:
Prepare the Sauce:
In a bowl, mix soy sauce, agave nectar or maple syrup, rice vinegar, and sesame oil. Set aside.
Stir-Fry the Tofu and Cashews:
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add cubed tofu and raw cashews. Stir-fry until the tofu is golden brown and the cashews are lightly toasted. Remove tofu and cashews from the pan and set aside.
Stir-Fry the Vegetables:
In the same pan, add another tablespoon of vegetable oil.
Add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add cauliflower, snap peas, carrots, bell pepper, and pineapple chunks. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Combine Tofu, Cashews, and Sauce:
Return the tofu and cashews to the pan with the stir-fried vegetables.
Pour the prepared sauce over the tofu, cashews, and vegetables. Toss to coat evenly.
Finish and Serve:
Continue to stir-fry for an additional 2-3 minutes until the sauce thickens.
Garnish with sliced green onions.
Non-Vegan Alternative:
For a non-vegan alternative, replace tofu with your choice of protein such as sliced chicken, shrimp, or beef. Marinate the protein in soy sauce and a bit of oil before stir-frying. Cook the protein in the pan before adding the vegetables and sauce, and continue with the rest of the instructions.
