Hello, it’s Stephanie here and I’m telling you this Tofu and Pepper Stir-fry with Cashews meets all my requirements for an awesome weeknight dinner. It’s quick, easy, veggie-packed and super kid-friendly, while at the same time being something adults can look forward to chowing down on as well! Check, check and check! {Gluten-free and vegan friendly!}

veggie stir fry in a wok

Reading the Simple Bites Cookbook

When Aimee Wimbush-Bourque’s latest cookbook, The Simple Bites Kitchen Nourishing Whole Food Recipes for Every Day, landed on my desk I was immediately drawn in by the mouthwatering cover photo of her Broiled Grapefruit with Coconut Sugar. It inspires some serious breakfast goals. 

I’m a big fan of Aimee’s blog Simple Bites. I love her approach to putting love into the food that she cooks for her family. I also really love that she says they eat a flexitarian diet, with everything in moderation, a focus on whole ingredients and striving for balance. Oh, a woman after my own heart!

Her recipes are homespun in the best way. She actually grew up homesteading in the Yukon Territory. In her introduction she describes how her family stored their fresh dairy products in a cold cellar and the only appliance in their kitchen was a four-burner propane stove and oven. Seriously?!! It was a very fascinating and inspiring read. The chapters on canning and freezing ingredients to preserve and use later are really very special, as well!

Aimee says the recipes in this book “are not developed specifically for children, but all the dishes are kid-approved.” It is so nice to be able to make delicious, beautiful and simple food that everyone in your family will actually eat.

Simple Bites Kitchen cookbook

Making This Veggie Stir-Fry for the First Time

Speaking of food my family will eat, let’s talk about her Tofu and Pepper Stir-Fry with Cashews. Wow! I have two teenage daughters and they are pretty adventurous eaters, so this was right up their alley.  But my meat-loving husband still needs a little convincing to believe tofu is awesome.

Well, this dish definitely had him coming back for seconds. Everyone loved the savory, sweet and tangy sauce. It had that umami-thing going on in spades with lime juice, tamari, honey and one of my all-time favorite ingredients, sesame oil. I loved the fact that it came together in under 30 minutes and was veggie packed with snow peas and bell peppers. The cashews also added a nice meaty texture, along with the tofu which was thinly sliced and nicely browned.

Just YUM all around! Seriously, you won’t go wrong making this for your family. I’d probably serve it with this Easy Gluten-free Baked Brown Rice to make it a complete meal. Seriously, I can’t wait to try a few of the other delicious recipes from Aimee’s book like Winter Citrus and Cranberry Salad, Baked Buttermilk Chicken Strips, Roasted Cauliflower with Quick Tomato Sauce and the Apple Almond Galette. Cue drooling now!

veggie stir fry with tofu and cashews in a wok

How to Make Veggie Stir-Fry with Tofu

This veggie stir-fry with tofu and cashews is insanely easy to make. You first need to slice the tofu into strips and pat it dry with paper towels. Once that’s done, whisk together the savory marinade and leave the tofu to marinate a bit while you prep the veggies for this tofu stir-fry. 

To prep the veggies, you simply have to trim the stem from the snow peas and de-seed and slice the bell peppers into strips. Then, you’re ready to drain and pat dry the tofu and cook it until golden brown in a well oiled skillet. The tofu will need a few minutes on either side to brown properly, so don’t try to rush this part of the recipe! You want the tofu slightly crispy on the outside for this veggie stir-fry. 

veggie stir fry in a bowl with chopsticks

Once the tofu’s a nice golden brown color, remove it from the pan and toss in the veggies. The veggies need only a few minutes in the pan to soften slightly. You’ll know when it’s time to add the tofu back into the pan when the veggies are fragrant and turn brighter in color. 

After you’ve added back in the browned tofu, toss in the cashews and remaining marinade as well. Continue cooking the stir-fry until the sauce has thickened slightly. Remove from the heat and serve immediately. If you have any leftovers from this veggie stir-fry recipe, I recommend reheating them in a skillet with a little water or marinade (this will prevent the stir-fry from drying out and the tofu from turning rubbery). 

veggie stir fry in a wok next to a cookbook


Does your family eat tofu?

Do you have a favorite stir-fry recipe?

What’s your go-to weeknight dinner recipe?

More Easy Vegetarian Dinner Recipes: 

  1. I’ve been making a variation on this recipe for about 25 years and I still love this Curried Couscous with Roasted Red Peppers and Tofu
  2. Making Air Fryer Tofu is a quick and easy vegetarian protein source. 
  3. If you have yet to get an instant pot, now is the time, because this Vegetarian Burrito Bowl recipe is a one pot wonder thanks to the magic of the IP! Don’t delay! 
  4. Give pizza night a twist and make Potato Rosemary Pizza. It’s shockingly good! 
  5. If you’re a flavor hound, and always too busy for your own good (I’m guilty of both) then you’ll adore this Instant Pot Veggie Curry recipe. It’s super fast but hella tasty! 


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This Tofu Vegetable Stir-fry with Cashews meets all my requirements for an awesome weeknight dinner. It’s quick, easy, veggie-packed and super kid-friendly. | Healthy Seasonal Recipes | Katie Webster

tofu veggie stir-fry with cashews

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Tofu Veggie Stir-fry with Cashews meets all my requirements for an awesome weeknight dinner. It’s quick, easy, veggie-packed and kid-friendly!


  • 1 pound (450 g) firm organic tofu
  • 1 lime, halved
  • 3 tablespoons (45 mL) tamari soy sauce, divided
  • 3 tablespoons (45 mL) sesame oil, divided
  • ½ teaspoon (2 mL) cornstarch
  • ½ pound (225 g) snow peas
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 tablespoon (15 mL) liquid honey *or maple syrup to make it vegan
  • 1 large clove garlic, minced Pinch of sea salt
  • 2 teaspoons (10 mL) organic canola oil, divided
  • ½ cup (125 mL) raw cashews


  1. Slice the tofu into strips about ½ inch (1 cm) thick and 1 inch (2.5 cm) wide. Lay tofu on a paper towel and pat dry. Press the tofu with another paper towel to remove excess moisture.
  2. In a medium bowl, mix together a marinade of the juice of ½ lime, 1 tablespoon (15 mL) tamari, 1 tablespoon (15 mL) sesame oil and cornstarch. Add the tofu and toss gently to coat. Marinate for 15 minutes while you prepare the vegetables.
  3. Trim the stem from the snow peas and pull off the string that runs down the side of the pod. Cut bell peppers in half and discard the seeds. Slice peppers into ½-inch (1 cm) strips.
  4. Whisk together a sauce of the juice of the remaining ½ lime, remaining 2 tablespoons (30 mL) tamari, 1 tablespoon (15 mL) sesame oil and honey. Stir in minced garlic and set aside.
  5. Drain the tofu from the marinade and pat dry again; season lightly with salt. Heat 1 teaspoon (5 mL) of the canola oil in a large, well-seasoned wok or nonstick skillet over medium-high heat. When oil is very hot, add half of the tofu and cook for 2 to 3 minutes on one side, until lightly golden. Turn the pieces of tofu and brown them on the other side. Transfer to a plate. Heat the remaining 1 teaspoon (5 mL) canola oil and repeat with the remaining tofu.
  6. Increase heat to high, add the remaining 1 tablespoon (15 mL) sesame oil to the wok and tumble in the prepared vegetables. Stir-fry for 4 to 5 minutes, until the colours are bright and the bell peppers start to soften.
  7. Return the browned tofu to the pan and pour over the reserved tamari sauce mixture. Tumble in the cashews. Stir-fry, stirring constantly, until the sauce has thickened and coated everything, about 2 to 3 minutes. Remove from heat and serve at once.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian


  • Serving Size: 1 1/2 cups
  • Calories: 356
  • Sugar: 7 g
  • Sodium: 848 mg
  • Fat: 25 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 4 g
  • Protein: 16 g
  • Cholesterol: 0 mg

Keywords: veggie stir fry, vegan stir fry, tofu stir fry


stirfry close up with text