Quick Stir-Fried Tofu with Broccoli and Cashew in Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-tender broccoli and golden tofu stir-fried quickly with crunchy cashews and a savory ginger-soy sauce make a satisfying vegetarian meal. This Asian Fusion-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs extra-firm tofu, broccoli florets, cashews 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: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes extra-firm tofu
3 cups broccoli florets
1/2 cup, unsalted cashews
1 tbsp, finely grated fresh ginger
3, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
3 tbsp vegetable oil
2, sliced diagonally green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 5-7 minutes, turning occasionally until all sides are golden and slightly crisp. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp vegetable oil, then toss in 3 cups broccoli florets. Stir-fry for 4 minutes until bright green and tender-crisp.
Step 3: Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the broccoli, stir-fry for 30 seconds until fragrant.
Step 4: Return tofu to the wok and add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Toss everything together to coat evenly.
Step 5: Stir in 1/2 cup unsalted cashews and cook for another 1-2 minutes until cashews are warmed through.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.