Go Back

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 Method Notes

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

Method
 

  1. 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.
  2. Mince the garlic and ginger.
  3. Lightly toast the coconut and cashews on a piece of foil in the toaster oven or broiler (about 2 mins). Set aside.
  4. 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.
  5. Return pan to heat. Add another swirl of oil. Sauté frozen vegetables and cauliflower, stirring continuously until soft (about 10 mins). 
  6. 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.
  7. 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.