Quick Stir-Fried Tofu with Broccoli and Cashew Nuts

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

A vibrant Asian-inspired stir fry featuring crispy tofu, crunchy broccoli, and toasted cashews in a savory garlic-soy sauce. This Asian fusion recipe (vegetarian, gluten free option), ready in about 25 minutes, pairs firm tofu, broccoli florets, cashew nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 3 Asian cuisine 350 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes firm tofu
3 cups broccoli florets
1/2 cup, unsalted cashew nuts
2 tbsp sesame oil
1 tbsp vegetable oil
4, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
1 tsp cornstarch
1/4 cup water
2, sliced for garnish green onions

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth. Set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-6 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
Step 3: In the same skillet, add 2 tbsp sesame oil and 4 minced garlic cloves, sautéing for 30 seconds until fragrant.
Step 4: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
Step 5: Return tofu to the skillet along with 1/2 cup unsalted cashew nuts. Pour in the prepared sauce and cook for 2-3 minutes, stirring constantly until the sauce thickens and coats the tofu and broccoli.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.