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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 25 minutes blends broccoli florets, unsalted cashews, finely grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the broccoli, stir-fry for 30 seconds until fragrant.
  4. 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.
  5. Step 5: Stir in 1/2 cup unsalted cashews and cook for another 1-2 minutes until cashews are warmed through.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.

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Frequently asked questions

How long does Quick Stir-Fried Tofu with Broccoli and Cashew in Ginger-Soy Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Quick Stir-Fried Tofu with Broccoli and Cashew in Ginger-Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Quick Stir-Fried Tofu with Broccoli and Cashew in Ginger-Soy Sauce?

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 Quick Stir-Fried Tofu with Broccoli and Cashew in Ginger-Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Quick Stir-Fried Tofu with Broccoli and Cashew in Ginger-Soy Sauce vegetarian?

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

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