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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the skillet, stir-frying for 30 seconds until fragrant.
  4. 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.
  5. 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.

Frequently asked questions

How long does Quick Stir-Fry Tofu with Broccoli and Cashews in Ginger-Soy Sauce 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-Fry Tofu with Broccoli and Cashews in Ginger-Soy Sauce?

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