Garlic and Ginger Stir-Fried Tofu with Broccoli and Cashews

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

A quick Asian-inspired stir fry combining crispy tofu with fresh broccoli florets, crunchy cashews, and a savory garlic-ginger sauce. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, pressed and cubed, broccoli florets, cashews, unsalted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving

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Ingredients

14 oz firm tofu, pressed and cubed
3 cups broccoli florets
1/3 cup cashews, unsalted
2 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tsp sesame oil
2 stalks green onions, sliced
1/4 tsp red pepper flakes
1 tbsp cornstarch
2 tbsp water

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Instructions

Step 1: Toss 14 oz firm tofu cubes with 1 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 4-5 minutes per side until 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 tbsp grated fresh ginger; sauté for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4 minutes until tender-crisp.
Step 4: Stir in 3 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp red pepper flakes, and 2 tbsp water. Return tofu to skillet and toss everything together for 2 more minutes until sauce thickens and coats all ingredients.
Step 5: Remove from heat and sprinkle 1/3 cup unsalted cashews and 2 sliced green onions over the stir fry before serving immediately with steamed rice or noodles.

Frequently asked questions

How long does Garlic and Ginger Stir-Fried Tofu with Broccoli and Cashews take to make?

Total time is about 25 minutes (10 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 Garlic and Ginger 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 firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Garlic and Ginger 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 Garlic and Ginger Stir-Fried Tofu with Broccoli and Cashews for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Garlic and Ginger Stir-Fried Tofu with Broccoli and Cashews vegan?

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