Vegan Cashew "Chicken"

Step 1

Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.

Step 2

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Step 3

Sauce: Whisk the hoisin sauce, water, vinegar, soy sauce, and cornstarch together in a small bowl. Set aside.

Step 4

Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion and the garlic for 1 minute, then add in the cooked tofu. Pour the hoisin sauce mixture over the tofu and stir well; bring the mixture to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Reduce the heat to low, then stir in the cashews, reserved green onions, and the sesame oil.

Step 5

Serve over rice and vegetables, or as desired. Leftovers will keep in the fridge for up to 5 days.