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Pan Fried Tofu In A Cashew Crust

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The best cashew-crusted pan fried tofu that is ready in 20 minutes. It’s the perfect addition to a veggie stir-fry tofu bowl, tofu wrap or even spring rolls!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Eloïse Jennes


  • Cutting board and sharp knife
  • Small blender or food processor
  • Mixing bowls
  • Large pan


For the tofu

  • 500 g firm tofu
  • 100 g cashews

For the tofu marinade

  • 3 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon tamari or gluten free soy sauce or coconut aminos
  • 1 tablespoon maple syrup


  • Drain the tofu and press it between your hands to remove any excess water.
  • Cut the tofu block in 2 or 3 slices. Cut them into small cubes (see step-by-step pictures in post above).
  • Blend the cashews in a food processor until ground.
  • Place the tofu cubes and ground cashews into a bowl. Mix until the cubes are partly coated. The cashews will get a little wet due to the remaining moisture of the tofu.
  • To make the marinade, mix the olive oil, sesame oil, tamari and maple syrup in a small mixing bowl.
  • Add the sauce to a large pan and heat over medium-high heat until it small bubbles start to appear.
  • Add the tofu, toss and let sit without stirring for 5 minutes over medium-high heat.
  • Then, stir it all up. Brown 5 more minutes while stirring regularly.
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