Sautéed Sesame-Ginger Tofu with Broccoli and Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared tofu cubes tossed in a savory sesame-ginger sauce with crisp-tender broccoli and crunchy cashews for a satisfying vegan stir fry. This asian-inspired vegan (vegan) ready in about 30 minutes pairs extra-firm tofu, drained and pressed, 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 4, 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.

★ 4.6 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 14 oz extra-firm tofu into 1-inch cubes. Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 3 cups broccoli florets, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5-6 minutes until broccoli is bright green and tender-crisp.
  3. Step 3: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes. Pour sauce over broccoli and stir to coat.
  4. Step 4: Return tofu to the skillet and add 1/2 cup unsalted cashews. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats tofu and vegetables.
  5. Step 5: Garnish with 2 sliced green onions before serving over rice or noodles.

Frequently asked questions

How long does Sautéed Sesame-Ginger Tofu with Broccoli and Cashews take to make?

Total time is about 30 minutes (15 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 Sautéed Sesame-Ginger 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 Sautéed Sesame-Ginger 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 Sautéed Sesame-Ginger Tofu with Broccoli and Cashews for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Sesame-Ginger 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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