Quick Stir-Fried Tofu with Broccoli and Cashews
A fast and nutritious vegan stir-fry featuring crispy tofu, fresh broccoli, and crunchy cashews tossed in a savory garlic-ginger sauce. This asian-inspired vegan (vegan) ready in about 25 minutes pairs block, pressed and cubed firm tofu, broccoli florets, raw cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cubed firm tofu
- 3 cups broccoli florets
- 1/2 cup raw cashews
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp minced fresh ginger
- 3 minced garlic cloves
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp dissolved in 2 tbsp water cornstarch
- 2 sliced, for garnish green onions
- 1/4 tsp optional red pepper flakes
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed pressed firm tofu and cook for 4-5 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp sesame oil, then 3 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant.
- Step 3: Add 3 cups broccoli florets and stir-fry for 5 minutes until bright green and tender-crisp.
- Step 4: Stir in 1/2 cup raw cashews, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and dissolved 1 tsp cornstarch in 2 tbsp water. Cook and stir for 2 minutes until sauce thickens.
- Step 5: Return the crispy tofu to the skillet and toss gently to coat with sauce. Cook for 1 more minute to heat through.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1/4 tsp red pepper flakes if desired. Serve immediately.
Frequently asked questions
How long does Quick Stir-Fried Tofu with Broccoli and Cashews take to make?
Total time is about 25 minutes (10 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 Quick Stir-Fried Tofu 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 Quick Stir-Fried Tofu 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 Quick Stir-Fried Tofu 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.
Is Quick Stir-Fried Tofu with Broccoli and Cashews vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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