Chili-Garlic Stir-Fried Tofu with Broccoli and Cashews
Firm tofu cubes stir-fried with crisp broccoli florets, crunchy cashews, and a vibrant chili-garlic sauce for a satisfying vegan Asian dish. This asian-inspired vegan ready in about 30 minutes pairs broccoli florets, roasted cashew nuts, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes firm tofu
- 3 cups broccoli florets
- 1/2 cup, roasted cashew nuts
- 3 tbsp vegetable oil
- 4, minced garlic cloves
- 1 tsp red chili flakes
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornstarch
- 1/4 cup water
- 2, sliced for garnish green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 4 minced garlic cloves and 1 tsp red chili flakes, sauté for 30 seconds until fragrant but not burnt.
- Step 3: Add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and crisp-tender.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth.
- Step 5: Return tofu to the skillet, pour the sauce over, and cook for 2-3 minutes, stirring gently until sauce thickens and coats tofu and broccoli.
- Step 6: Stir in 1/2 cup roasted cashew nuts and garnish with 2 sliced green onions before serving hot.
Frequently asked questions
How long does Chili-Garlic Stir-Fried Tofu with Broccoli and Cashews take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chili-Garlic Stir-Fried Tofu with Broccoli and Cashews?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Chili-Garlic Stir-Fried Tofu with Broccoli and Cashews?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chili-Garlic Stir-Fried Tofu with Broccoli and Cashews for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chili-Garlic Stir-Fried Tofu with Broccoli and Cashews?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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