Sautéed Tofu Stir Fry with Broccoli and Cashew in Ginger Soy Sauce
A vibrant vegetarian stir fry featuring crispy tofu, tender broccoli, and crunchy cashews tossed in a fragrant ginger soy sauce. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs extra 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 350 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. 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, drained and cubed extra firm tofu
- 3 cups broccoli florets
- 1/2 cup raw cashews
- 3 tbsp soy sauce
- 1 tbsp, grated fresh ginger
- 3, minced garlic cloves
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- 1 tsp dissolved in 2 tbsp water cornstarch
- 2 sliced, for garnish green onions
- 1/4 tsp (optional) red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 14 oz extra firm tofu dry and cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes per side, turning gently until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated 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 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 tsp red pepper flakes (if using). Add the tofu back to the skillet and pour in 1 tsp cornstarch dissolved in 2 tbsp water. Stir constantly and cook for 2 minutes until sauce thickens and coats the tofu and broccoli.
- Step 5: Toss in 1/2 cup raw cashews and cook for 1 more minute. Remove from heat and garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Sautéed Tofu Stir Fry with Broccoli and Cashew in Ginger Soy Sauce 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 Tofu Stir Fry with Broccoli and Cashew 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 extra firm tofu from drying out.
Can I substitute ingredients in Sautéed Tofu Stir Fry with Broccoli and Cashew 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 Sautéed Tofu Stir Fry with Broccoli and Cashew in Ginger Soy Sauce 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 Tofu Stir Fry with Broccoli and Cashew 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.
