Pan-Fried Tofu Stir-Fry with Broccoli and Cashews
Crispy pan-fried tofu tossed with tender broccoli florets and crunchy cashews in a savory soy-ginger sauce, perfect for a quick plant-based meal. This asian-inspired vegan ready in about 30 minutes pairs broccoli florets, unsalted cashews, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
- 3 cups broccoli florets
- 1/2 cup unsalted cashews
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 sliced green onions
Instructions
- Step 1: Press 14 oz extra firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until hot.
- Step 2: Add tofu cubes in a single layer and cook without moving for 4 minutes until golden brown on one side. Flip and cook an additional 4 minutes until all sides are crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 2 tbsp sesame oil, 3 cups broccoli florets, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until broccoli is bright green and tender-crisp.
- Step 4: Meanwhile, in a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey until combined.
- Step 5: Return tofu to the skillet with broccoli. Pour soy sauce mixture over and toss gently to coat everything evenly. Cook for 2 more minutes until sauce thickens slightly.
- Step 6: Stir in 1/2 cup unsalted cashews and 2 sliced green onions just before serving for crunch and freshness.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Tofu Stir-Fry with Broccoli 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 Pan-Fried 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 broccoli florets from drying out.
Can I substitute ingredients in Pan-Fried 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 Pan-Fried 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.
What goes well with Pan-Fried Tofu Stir-Fry with Broccoli and Cashews?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
