Crispy Tofu Stir-Fry with Cashew Sauce

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A quick and satisfying stir-fry with crispy tofu, vibrant vegetables, and a rich cashew-based sauce. Ideal for a healthy and protein-packed meal. This Indian recipe (vegetarian), ready in about 35 minutes, pairs tofu, cashews, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 1 block (14 oz), pressed and cubed tofu
• 1/4 cup, chopped cashews
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1, sliced bell pepper
• 1 cup, florets broccoli
• 1 medium, julienned carrots
• 2 cloves, minced garlic
• 1 tbsp grated ginger
• 1 tbsp sesame seeds

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Instructions

1. Step 1: In a bowl, mix soy sauce, honey, cornstarch, and 1 tbsp water. Set aside as the sauce.
2. Step 2: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes until golden and crispy, then set aside.
3. Step 3: In the same pan, add remaining oil, then sauté garlic and ginger for 30 seconds. Add bell pepper, broccoli, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to the pan, pour in the prepared sauce, and stir to coat everything evenly. Cook for 2-3 minutes until the sauce thickens. Sprinkle sesame seeds and serve immediately.