Quick Stir-Fried Tofu with Broccoli and Cashew Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

A vibrant vegan stir fry featuring crispy tofu and tender broccoli in a savory cashew sauce, perfect for a nutritious weeknight dinner. This Asian Fusion-inspired vegan recipe, ready in about 35 minutes, pairs extra 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 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.

Prep: 20 min Cook: 15 min Serves 3 Asian Fusion cuisine 380 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra firm tofu
3 cups broccoli florets
1/3 cup raw cashew nuts
3 tbsp low sodium soy sauce
1 tbsp maple syrup
1/4 cup water
3 cloves, minced garlic cloves
1 tbsp freshly grated ginger
2 tbsp sesame oil
1 tsp cornstarch
2 stalks, sliced thin green onions
2 tbsp vegetable oil

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Instructions

Step 1: Soak 1/3 cup raw cashew nuts in hot water for 15 minutes, then drain and blend with 1/4 cup water, 3 tbsp low sodium soy sauce, and 1 tbsp maple syrup until smooth. Set aside the cashew sauce.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 6-7 minutes, turning occasionally until all sides are golden and crisp.
Step 3: Remove tofu and add 3 cups broccoli florets, 3 minced garlic cloves, and 1 tbsp freshly grated ginger to the skillet. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp.
Step 4: Return tofu to the skillet and pour in the cashew sauce. Stir 1 tsp cornstarch into the sauce mixture and cook for 2 minutes, stirring constantly until the sauce thickens and coats the tofu and broccoli.
Step 5: Drizzle 2 tbsp sesame oil over the stir fry and garnish with 2 sliced green onions before serving.