Spicy Tofu with Cashews



  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1/3 cup water or dry wine
  • 1 teaspoon honey
  • 1 teaspoon grated fresh ginger root
  • 1/2 teaspoon crushed red pepper or 1/4 teaspoon chili powder
  • 14 ounces tofu
  • 1 tablespoon olive oil
  • 4 green onions
  • 1 cup cashews
  • 1/2 cup orange sections, chopped
  • 2 cups hot cooked brown rice or noodles


  1. Mix soy and cornstarch; stir in 1/3 cup water or wine, honey, red pepper, and ginger root. Set aside.
  2. Press moisture from tofu with paper towels or towel. Cube tofu. Stir-fry tofu in hot oil for 3 to 4 minutes. Remove tofu.
  3. Stir-fry nuts and onions for 1 to 2 minutes. Stir soy mixture into nuts. Cook and stir until bubbly, about 2 minutes.
  4. Add tofu. Cover and cook 1 minute.
  5. Stir in oranges. Heat and serve over rice or noodles.


4 servings

Nutrition per serving:

Calculations include 2/3 cup brown rice:
Calories: 625
Protein: 27g
Carbohydrates: 56g
Fiber 6.5g
Fat (total): 28g
Saturated fat: 6.5g
Mono-unsaturated fat: 17g
Poly-unsaturated fat: 4.5g
Sodium: 834mg
Calcium: 209mg


One Bite at a Time by Rebecca Katz

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  • Nutrition Tip

    Soy and tofu are excellent cancer fighters. They contain omega-3 fatty acids which may reduce inflammation in the development of certain cancers. Phytochemicals called isoflavones may act as antioxidants and have beneficial effects on cholesterol, cardiovascular health, and the brain. Soy/tofu also contains eight essential amino acids.

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