Quick 20-Minute Tofu, Greens & Cashew Stir-Fry Recipe

Toss the pressed and cubed tofu with cornstarch in a medium bowl until every piece is evenly coated, which helps achieve a crispy exterior. Whisk the soy sauce, maple syrup, toasted sesame oil, and chili garlic sauce in a small bowl to prepare the stir-fry sauce.

Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the raw cashews and toast them, stirring frequently, until they turn golden brown and fragrant, about 2 to 3 minutes, then remove them from the pan and set aside.

Add the remaining tablespoon of oil to the same skillet over high heat. Add the coated tofu cubes in a single layer and cook undisturbed for 3 minutes, then flip and cook for another 3 minutes until all sides are crispy and golden brown. Remove the tofu and set aside with the cashews.

Turn the heat down to medium and add the minced garlic, ginger, and the chopped white parts of the baby bok choy to the skillet. Sauté for about 2 minutes until the whites begin to soften and the garlic becomes highly fragrant.

Toss in the green parts of the bok choy, the cooked tofu, and toasted cashews, then pour the stir-fry sauce over everything. Stir-fry constantly for 1 to 2 minutes until the greens are wilted and the sauce has thickened to coat all the ingredients. Serve immediately over warm brown rice or jasmine rice.