Asian Tofu with Cashews on a Plate

Asian Tofu with Cashews on a Plate

A meal on a plate ... who could say better ?! A simple, healthy and quick meal perfect for busy evenings. Psssst! Do more to fill your lunch boxes!


Asian Tofu with Cashews on a Plate

Makes 4 servings
Preparation: 20 minutes
Cooking: 20 minutes




  • 1 block of 450g extra-firm organic tofu, liquid removed and well squeezed
  • 1 whole broccoli, florets and stems cut into bite-size pieces
  • 1 red pepper, roughly chopped
  • 1/4 red onion, roughly chopped
  • 1 / 4 cup of large organic raw cashews

For the sauce 

  • 1/4 cup tamari sauce
  • 1/2 tbsp gluten-free hoisin sauce
  • 1 tsp rice vinegar
  • 1,5 tbsp of pure maple syrup
  • 2 gousses d'ail hachées
  • 2 cm chopped ginger
  • 1 green onion, finely chopped
  • 2 tbsp of water
  • 1 teaspoon of cornstarch



  1. Preheat the oven to 400F. In a small saucepan over medium heat, place all the sauce ingredients and simmer for about 5 minutes until thickened. Stir constantly. Remove from the heat and set aside.
  2. In a bowl, break the tofu into small pieces (about 2 cm) and cover with 2 tbsp of the sauce. Toss to coat.
  3. On a baking sheet lined with parchment paper, place the coated tofu, broccoli, peppers, onions and cashews. 
  4. Add ground black pepper to taste. Garnish with a drizzle of olive oil or sesame oil to taste.
  5. Bake and cook for about 15 minutes.
  6. Remove from the oven and stir, adding the rest of the sauce. Add green onions, sesame seeds to taste.
  7. Serve over rice or quinoa.


Bon appétit!


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  • Caroline Bisaillon
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