Sautéed Tofu Stir Fry with Broccoli and Cashews in Garlic Sauce

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 developed and reviewed.

Crisp-tender broccoli and golden tofu cubes tossed in a savory garlic sauce with crunchy cashews for a satisfying vegan stir fry. This Asian Fusion-inspired stir-fry recipe (vegan, gluten free option), ready in about 30 minutes, pairs extra firm tofu, broccoli florets, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 350 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra firm tofu
3 cups broccoli florets
1/2 cup unsalted cashews
4, minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
2 tsp sesame oil
2 tbsp vegetable oil
1/4 tsp red pepper flakes
2, sliced thin for garnish green onions
1 tsp mixed with 2 tsp water cornstarch

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden and slightly crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 3 cups broccoli florets and sauté for 4 minutes until bright green and tender-crisp.
Step 3: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes and cook for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 2 tsp sesame oil, mixing well.
Step 5: Return tofu to the skillet along with 1/2 cup unsalted cashews and stir to combine.
Step 6: Pour in cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and cook for 1-2 minutes until the sauce thickens and coats the tofu and broccoli.
Step 7: Remove from heat, garnish with 2 sliced green onions, and serve immediately.