Cashew chicken is one of those dishes found in many American Chinese restaurants, but nary an actual Chinese restaurant in China. That’s not to say it isn’t delicious, or that it isn’t Chinese food, it’s just that Chinese prefer to use sesame seeds or peanuts in savory dishes. I am super glad to bring you the bird-free version of this American Chinese food fave here.

So, cashews are pretty hot right now, with their rich and fatty composition making for delicious mylks, cheezes and even cake frostings. Cashews make all of our dairy-free dreams come true, and for that, I thank them.

I always have at least one bag of cashews on hand at home, and luckily raw cashews have been popping up at the local markets, making it easier for everyone to stock them in their kitchens.

In this recipe, the cashews are more of a garnish for the main ingredient, extra firm tofu. If you are familiar with my blog, you know I have a bit of a love affair with tofu. You can find out more about that in my Mapo Tofu recipe post.

This recipe is delicious, flavorful. and easy! Serve it alongside brown rice or quinoa and some veggies for a perfect weeknight meal.