High-Rise Vegetable Stir Fry with Tofu and Cashews

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant stir fry featuring crisp vegetables and protein-packed tofu, tossed with toasted cashews and a savory soy-ginger glaze. This Asian-inspired high-protein recipe (vegan), ready in about 30 minutes, pairs firm tofu, canola oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cubed into 1-inch pieces firm tofu
• 3 tbsp canola oil
• 2 cups broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 1 large, julienned carrot
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/3 cup toasted cashews
• 2 stalks, sliced thin scallions
• 1 tsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp canola oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and sauté for 6-8 minutes, turning occasionally until golden brown on all sides. Remove tofu and set aside.
2. Step 2: In the same wok, add remaining 1 tbsp canola oil, then add 4 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 30 seconds until aromatic.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned large carrot; stir-fry for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Return tofu to the wok, then add 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Stir continuously for 2 minutes until sauce thickens and evenly coats the tofu and vegetables.
5. Step 5: Remove from heat, toss in 1/3 cup toasted cashews, 2 sliced scallions, and sprinkle 1 tsp sesame seeds before serving immediately.