Easy Coconut Cashew Stir Fry

Written by Published on in Recipes

I’m always looking for dinner ideas I can throw together as quickly as possible, and ideally with one hand (the other one is usually accommodating a child on my hip). This coconut cashew stir fry takes about 10 minutes to prep, and only 15 more to cook.

 

It’s also gluten-free, dairy-free, and low-carb and keto friendly.

tofu stir fry

You can toss in whatever vegetables or protein you have on hand. I always keep my freezer stocked with organic frozen vegetables. No rinsing or cutting required. They cook up faster, and they’re cheaper! I made this one with one of the stir fry mixes, but you can use any frozen vegetable.

(gluten-free, dairy-free, low-carb, keto)

If you don’t like tofu, you can sub in tempeh, shrimp, chicken, or whatever protein you like. But the tofu is so versatile and great for a meatless meal. You could also serve with a side of brown rice for extra energy.

Easy Coconut Cashew Stir Fry

A super simple and tasty stirfry recipe with lots of variations and substitutions. This is a meal you can throw together in 30 minutes when you have nothing planned.
Print Recipe
Prep Time 10 days
Cook Time 15 days
Servings 4

Ingredients
  

  • 1 15 oz bag frozen vegetables (I like stir fry blend)
  • 1 12 oz bag frozen cauliflower rice
  • 1 14 oz block extra firm organic tofu
  • 2 tbsp sesame oil
  • sea salt & pepper
  • 2 cloves garlic
  • 1/2 inch ginger
  • 1/4 cup coconut milk
  • 1/4 cup tamari
  • 1 tsp sriracha sauce
  • 1 tsp arrowroot
  • 1/4 cup cashews
  • 2 tbsp coconut flakes

Instructions
 

  • Dry out the tofu by wrapping it in paper towel. If you like it extra dry and firm, you can weight it by adding a heavy book on top and letting it sit about 15 minutes. I skip this and just dry it as much as possible with paper towel. Once it reaches desired dryness, cut it up into ½ inch-wide domino slices, and then cubes.
  • Mince the garlic and ginger.
  • Lightly toast the coconut and cashews on a piece of foil in the toaster oven or broiler (about 2 mins). Set aside.
  • Heat a large nonstick pan over medium-high heat. Once hot, add oil, then add tofu and sauté 6-8 minutes or until tofu is golden brown. Add garlic and ginger and sauté 1 minute. Remove tofu from pan. Season with salt and pepper.
  • Return pan to heat. Add another swirl of oil. Sauté frozen vegetables and cauliflower, stirring continuously until soft (about 10 mins). 
  • In a bowl, combine coconut milk, tamari, arrowroot and sriracha, and add to pan. Return tofu to pan. Simmer until slightly thick, about 3 minutes.
  • Serve with a squeeze of lime and sriracha if you like heat. Top with toasted cashews and coconut.

Notes

Notes: there are plenty of variations you can take on this recipe.
  • If you don’t have fresh garlic or ginger, use ½ tsp powdered.
  • If you don’t like spice, skip the sriracha.
  • If you don't have sesame oil, use avocado oil or any high heat oil.
  • If you don’t have cashews, try peanuts for crunch.
  • You can use soy or coconut aminos instead of tamari.
  • If you don’t have arrowroot, use corn starch or skip all together – this is just meant to give it a little thickness.
  • You can even add an egg or two to the tofu sauté to make it like fried rice.
 

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