Fourth Street Veggie Stir Fry with Tofu and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir fry loaded with fresh vegetables, crispy tofu, and toasted cashews tossed in a savory soy-ginger sauce. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes pairs vegetable oil, broccoli florets, large, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes, stirring occasionally, until golden brown and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same wok, add 1 tbsp vegetable oil. Add 3 chopped garlic cloves and 1 tbsp grated fresh ginger and sauté for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir-fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
  4. Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar.
  5. Step 5: Return tofu to the wok and pour the sauce over everything. Toss to coat and cook for another 2 minutes until the sauce thickens and glazes the tofu and vegetables.
  6. Step 6: Remove from heat and stir in 1/2 cup toasted cashews and 2 sliced green onions. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Fourth Street Veggie Stir Fry with Tofu 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 Fourth Street Veggie Stir Fry with Tofu 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 vegetable oil from drying out.

Can I substitute ingredients in Fourth Street Veggie Stir Fry with Tofu 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 Fourth Street Veggie Stir Fry with Tofu 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.

Is Fourth Street Veggie Stir Fry with Tofu and Cashews vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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