Nutty Sweet and Sour Stir-Fry answers the question "can you have a stir-fry without meat" with an enthusiastic yes! It uses crunchy, candied cashews for texture and protein, pairing them with classic stir-fry vegetables like bell peppers and savory onion. Slathered in sweet and tangy sauce, Nutty Sweet and Sour Stir-Fry tastes so good you'll go nuts for it. Don't forget the rice so you don't miss a morsel of flavor!
IngredientsFor the cashews: • 1 cup cashews, whole and raw • 1 tablespoon low-sodium soy sauce • 1 tablespoon rice wine vinegar • 1 tablespoon sriracha • 1 tablespoon cornstarch • 1 tablespoon peanut oil For the stir-fry: • 1 tablespoon peanut oil • 5 large cloves of garlic, halved • 1 (1-inch) 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 tablespoons low-sodium soy sauce • 2 tablespoons rice wine vinegar • 1 tablespoon sriracha • 2 tablespoons packed brown sugar • 1/2 teaspoon freshly ground black pepper • 2 green onions, thinly sliced, plus more for garnish • 1 tablespoon water, plus more as needed • 1 teaspoon toasted sesame oil • sesame seeds, optional, for garnish • rice, cooked, for serving
In a large skillet over medium-low heat, add the cashews and sauté, stirring frequently, until golden and lightly charred, about 4 minutes.
Transfer the cashews to a bowl. Add 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1 tablespoon sriracha to the bowl with the cashews, stirring to combine.
Let the cashews sit in the marinade for at least 10 minutes.
Drain the cashews, reserving any remaining marinade.
Sprinkle the cornstarch over the cashews, tossing to coat the nuts evenly.
Return the skillet to medium heat. Heat 1 tablespoon of the peanut oil in the skillet.
Add the cashews to the hot oil and sear, tossing frequently, until golden, about 4 minutes. Transfer the cashews to a bowl.
Return the skillet to medium heat. Heat the remaining peanut oil.
Add the garlic, ginger, red onion, bell pepper, and tofu, cooking until soft and fragrant, about 6 minutes.
Add in the reserved marinade from the cashews, remaining soy sauce, remaining vinegar, remaining sriracha, brown sugar, black pepper, and green onions.
Add in the water gradually and as needed to loosen the sauce. Add up to 1 additional tablespoon of water if needed.
Cook the sauce until thickened and syrupy, about 3-4 minutes.
Add in the sesame oil and the cooked cashews.
Transfer the skillet from the heat, tossing it to combine the stir-fry.
Garnish with the sesame seeds and remaining green onions.
Serve over the rice.