Ginger-Soy Marinated Tofu Stir Fry with Broccoli and Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir fry featuring firm tofu marinated in a ginger-soy sauce, tossed with crisp broccoli florets and crunchy cashews for an easy plant-based dinner. This asian-inspired vegan (vegan, gluten free option) ready in about 35 minutes pairs soy sauce, grated fresh ginger, minced garlic cloves 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: 20 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 3 tbsp soy sauce, 1 tbsp grated fresh ginger, and 2 minced garlic cloves in a medium bowl. Add 14 oz firm tofu pressed and cut into 1-inch cubes and toss gently to coat. Let marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Remove tofu from marinade (reserve marinade) and toss cubes in 2 tbsp cornstarch until lightly coated. Add tofu to skillet and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil and 3 cups broccoli florets. Stir fry for 4-5 minutes until bright green and just tender.
  4. Step 4: Stir in reserved marinade and 1/4 cup water, cooking for 1-2 minutes until the sauce thickens and coats the broccoli.
  5. Step 5: Return tofu to the skillet along with 1/3 cup raw cashews, 2 sliced green onions, and 1/4 tsp red chili flakes if using. Toss gently to combine and heat through for 1 minute before serving.

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Frequently asked questions

How long does Ginger-Soy Marinated Tofu Stir Fry with Broccoli and Cashews take to make?

Total time is about 35 minutes (20 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 Ginger-Soy Marinated Tofu Stir Fry 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 soy sauce from drying out.

Can I substitute ingredients in Ginger-Soy Marinated Tofu Stir Fry 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 Ginger-Soy Marinated Tofu Stir Fry 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 Ginger-Soy Marinated Tofu Stir Fry with Broccoli and Cashews vegan?

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

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