Chili-Garlic Stir Fried Tofu with Broccoli and Cashews

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy and crunchy vegan stir fry combining tofu, fresh broccoli, and roasted cashews in a savory chili-garlic sauce. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, pressed and cubed, broccoli florets, roasted cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz pressed and cubed extra firm tofu, frying for 5-6 minutes, turning occasionally until golden brown on all sides. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the wok, then stir in 4 minced garlic cloves and 1 tsp red chili flakes. Cook for 30 seconds until fragrant.
  3. Step 3: Add 3 cups broccoli florets and stir fry for 4-5 minutes until tender-crisp and bright green.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 3 tbsp water until smooth.
  5. Step 5: Return tofu to the wok, pour the sauce mixture over tofu and broccoli, tossing to coat. Cook for 2-3 minutes until the sauce thickens and glazes the tofu and vegetables.
  6. Step 6: Stir in 1/2 cup roasted cashews and 2 sliced green onions just before removing from heat. Serve hot with steamed rice or noodles.

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