Chili-Garlic Tofu with Roasted Zucchini and Toasted Cashew Rice
This quick and flavorful tofu stir-fry pairs crispy chili-garlic tofu with tender zucchini and aromatic rice tossed with toasted cashews. Perfect for a satisfying weeknight meal ready in under 20 minutes.
- 400 g extra-firm tofu, drained and pressed
- 2 medium zucchini, sliced into half-moons
- 3 cups cooked jasmine rice
- 0.5 cup raw cashew halves
- 3 tbsp vegetable oil
- 2 tbsp chili-garlic sauce
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 3 cloves garlic, minced
- 2 green onions, sliced
- 0.25 tsp salt
- 0.25 tsp black pepper
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Instructions
Cut tofu into 1-inch cubes and pat dry. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides.
⏱️ 5 minutes 🌡️ medium-highPush tofu to one side of the pan. Add another 1 tbsp oil and zucchini. Season with salt and pepper. Sauté until just tender.
⏱️ 4 minutes 🌡️ medium-highAdd minced garlic, chili-garlic sauce, soy sauce, and honey to the pan. Toss tofu and zucchini to coat and cook for 1 minute until fragrant.
⏱️ 1 minuteMeanwhile, heat remaining 1 tbsp oil in a second skillet over medium heat. Add cashews and toast, stirring, until golden. Add cooked rice and toss to mix, warming through.
⏱️ 4 minutes 🌡️ mediumServe chili-garlic tofu and zucchini over toasted cashew rice. Garnish with sliced green onions.
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Nutrition Information
Per serving. Values are approximate and may vary.
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