Sautéed Sesame-Ginger Tofu with Broccoli and Cashews

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.

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 vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, drained and pressed, broccoli florets, and 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 "Build a week of meals around this recipe" 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: 15 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving

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Ingredients

14 oz extra-firm tofu, drained and pressed
3 cups broccoli florets
1/2 cup cashews, unsalted
2 tbsp sesame oil
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/4 tsp red pepper flakes
2 stalks green onions, sliced

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Instructions

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.
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.
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.
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.
Step 5: Garnish with 2 sliced green onions before serving over rice or noodles.