Spiced Tofu Stir-Fry with Cashews and Broccoli
A vibrant stir-fry combining crispy tofu cubes with crunchy cashews and tender broccoli in a savory, mildly spiced sauce. This asian-inspired vegan ready in about 30 minutes pairs broccoli florets, unsalted cashews, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, pressed and cut into 1-inch cubes extra-firm tofu
- 3 cups broccoli florets
- 1/2 cup, unsalted cashews
- 2 tbsp sesame oil
- 3 tbsp, low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, grated fresh ginger
- 2, minced garlic cloves
- 1/4 tsp red chili flakes
- 2 stalks, sliced green onions
- 1 tbsp cornstarch
- 3 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 1 tbsp cornstarch until coated evenly. Heat 1 tbsp sesame oil in a large skillet over medium-high heat and fry tofu cubes 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. Sauté 2 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
- Step 3: Add 3 cups broccoli florets and 1/2 tsp salt, stirring frequently for 5-6 minutes until broccoli is bright green and just tender.
- Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 3 tbsp water, and 1/4 tsp red chili flakes.
- Step 5: Return tofu to the skillet along with 1/2 cup unsalted cashews. Pour the sauce over and toss to coat, cooking for 2-3 minutes until sauce thickens slightly and glazes the ingredients.
- Step 6: Season with 1/4 tsp black pepper and garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Spiced Tofu Stir-Fry with Cashews and Broccoli 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 Spiced Tofu Stir-Fry with Cashews and Broccoli?
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 Spiced Tofu Stir-Fry with Cashews and Broccoli?
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 Spiced Tofu Stir-Fry with Cashews and Broccoli 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.
What goes well with Spiced Tofu Stir-Fry with Cashews and Broccoli?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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