Quick Stir-Fry Tofu with Broccoli and Cashews in Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 fast and flavorful vegan stir-fry featuring crispy tofu, vibrant broccoli, and crunchy cashews tossed in a savory ginger-soy sauce. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, pressed and cubed, broccoli florets, cashews, unsalted 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: 10 min Cook: 15 min Serves 3 Asian cuisine 380 cal/serving

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Ingredients

14 oz extra firm tofu, pressed and cubed
3 cups broccoli florets
1/2 cup cashews, unsalted
3 tbsp vegetable oil
1 tbsp fresh ginger, grated
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tsp cornstarch
2 tbsp water
2 stalks green onions, sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add 14 oz pressed and cubed extra firm tofu and cook for 5-6 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil. Add 3 cups broccoli florets and stir-fry for 3 minutes until bright green and slightly tender.
Step 3: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the skillet, stir-frying for 30 seconds until fragrant.
Step 4: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth. Pour sauce into the skillet and cook for 1-2 minutes until it thickens and coats the broccoli.
Step 5: Return the tofu to the skillet along with 1/2 cup unsalted cashews. Toss gently to combine and heat through for 1 minute. Garnish with 2 sliced green onions before serving.