asian pear, cashew, and tofu stir-fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
Equipment: Non-stick wok or large saute pan with high sides. Two dinner-sized plates for holding cashews and tofu as they get done during the process of stir-frying.
  • 2 T. grapeseed oil, divided
  • 1 c. raw cashews
  • 1 16-oz package firm tofu, pressed to remove excess water and cut into bite-sized cubes
  • Red pepper flakes, to taste
  • 1 c. sliced carrots
  • 1 medium Asian pear, quartered, each quarter halved, and thinly sliced
  • ½ c. sliced celery
  • 5 cloves garlic, pressed or minced
  • 1 bunch green onions, sliced (save a few slices for garnish, if you like)
  • 2 T. hoisin sauce
  • 1 T. dark sesame oil
  • 1 T. low-sodium soy sauce
  • 1 T. rice vinegar
  • Daikon radish spouts for garnish, optional (these aren't easy to find but they're in the photo - aren't they cute?)
  1. Mix up your stir-fry sauce to be added at the end: Whisk together the hoisin sauce, sesame oil, soy sauce, and rice vinegar in a small bowl.
  2. Get out two dinner-sized plates for holding the cashews and tofu once they are done being stir-fried. (You want to use plates, not bowls, because the cashews and tofu each need to be in a single layer so they don't steam while waiting for the rest of your stir-fry to be done.)
  3. Heat your wok over high heat (no oil). Once it's hot, add your raw cashews to toast them. Let them sit about 1 min in the hot wok, then stir and cook until you see some toasty spots (just 2-3 minutes total). Remove the cashews to a dinner-sized plate.
  4. Add 1 T. oil to the wok and heat over high heat until shimmering. Add tofu with a little bit of salt and some red pepper flakes to taste, give it a stir, and then let the tofu cook for about 5 min. Stir once, so the brown sides are on top, and let cook another 5 min (for 10 min total cooking time). Remove the tofu to a dinner-sized plate.
  5. Heat remaining 1 T. oil over high heat until shimmering. Add carrots and stir-fry 2 minutes total. Add Asian pear and celery and stir-fry 2 minutes total. Add garlic and green onions, and stir-fry 1 minute total.
  6. Return tofu and cashews to the wok with the veggies. Pour your stir-fry sauce (that you made earlier) around the outside edges of the wok and enjoy the sizzle. Stir together until all is heated through and sauce is bubbly. Enjoy! I like to serve this over brown jasmine or sushi rice.
Recipe by radish*rose at