Stir Fry Bowl with Curried Cashews

September 27, 2016

Happy Tuesday! It’s been a few days since I have been able to get a recipe together but I’m back and so happy to share this one. I’ve got some great news! I sent in the final edit of my cookbook proposal to the publisher today (insert nervous/excited face). I have worked on this project for 7 months and it is finished, yay! Although, I don’t know what the publisher is going to say about my proposal, I’m proud of it and have poured my heart into every word on those pages, and that’s something to feel good about. Now that it’s done, I will have more time to devote to making recipes, and taking pictures of them so that I can share them with you.




I have also been out of town so cooking in my kitchen hasn’t been frequent. Now that I’m back, it’s time to celebrate fall and all of the wonderful foods that come with it! Be sure to keep checking back for all kinds of fall-inspired recipes. Recently, I taught a cooking class at our Nashville Williams Sonoma. It was a great day. Not only were they so kind in welcoming me to their store but they also gave me a few of their favorite products to take home and try. I used their Garlic- Ginger Stir Fry Sauce in this recipe and I think it really added a lot of flavor.



Creating stir fry bowls is so fun and this sauce was just the icing on the cake (not literally). I don’t typically use a lot of pre-made sauces because there can be so many hidden ingredients in the bottle and the list of ingredients can, sometimes be a mile long. The ingredients listed in this sauce are simple. I love cooking with it!



I’m attaching a link here if you want to go on their website and purchase it, you won’t regret it. I hope you enjoy and seriously, have a happy healthy day!




Stir Fry Bowl with Curried Cashews

Category: Recipes

Stir Fry Bowl with Curried Cashews


  • 1 cup brown rice
  • ½ sweet onion, sliced
  • 1 bell pepper, sliced
  • 1 head of broccoli, removed from stem
  • ½ block tofu, cubed
  • ½ cup raw cashews
  • ½ tbsp. curry powder
  • ½ tbsp. sea salt
  • ¼ cup Williams Sonoma Stir Fry Sauce
  • 2 tbsp liquid aminos
  • 1 tbsp olive oil + ½ tbsp.


  1. In a small bowl combine tofu, stir fry sauce, and ½ tbsp. olive oil. Stir until tofu is completely covered. Place in refrigerator for at least 30 minutes. The longer you allow it to sit, the more flavor the tofu will absorb.
  2. Meanwhile, cook rice according to package instructions. Once it is cooked, set it aside.
  3. Heat 1 tbsp olive oil in large sauté pan over medium high heat. Begin to cook sliced onions. Once they are translucent, add in the peppers, cook for 5 minutes, then add in the broccoli. Pour 1 tbsp of liquid aminos over vegetable mixture and cook for an additional 5 minutes. Sprinkle with salt and remove from pan.
  4. In a separate small pan, combine the raw cashews, curry powder, and ½ tbsp. salt. Stir together and cook on medium heat for about 7 minutes. Remove from heat.
  5. In the same pan that you cooked the vegetables, begin to cook the tofu. It will take about ten minutes to get the tofu crispy on all sides. Be sure to shake the pan every couple of minutes to ensure that the tofu cubes brown on all sides.
  6. Assemble the bowl. Pour rice into a serving bowl and top with vegetables, tofu and curry cashews. If needed, add additional liquid aminos to each bowl. Serve warm.

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