Spicy Tofu Stir-Fry with Broccoli and Cashews

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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.

Crisped tofu cubes stir-fried with crunchy broccoli and toasted cashews, coated in a vibrant, spicy soy-ginger sauce for a satisfying vegan meal. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 cups broccoli florets
3/4 cup raw, unsalted cashews
2 tbsp sesame oil
1/4 cup soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp grated fresh ginger
3 minced garlic cloves
1/2 tsp red chili flakes
2 tsp cornstarch
3 tbsp water
2 sliced, for garnish green onions
1/2 tsp salt

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp grated fresh ginger, 3 minced garlic cloves, and 1/2 tsp red chili flakes.
Step 2: Toss 14 oz firm tofu cubes with 2 tsp cornstarch until evenly coated.
Step 3: Heat 2 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
Step 4: In the same skillet, add 3 cups broccoli florets and sauté for 5 minutes until bright green and tender-crisp.
Step 5: Add 3/4 cup raw cashews and the prepared sauce. Stir well and cook for 2 minutes until sauce thickens and coats the vegetables.
Step 6: Return tofu to the skillet, toss gently to combine and heat through for 2 minutes.
Step 7: Season with 1/2 tsp salt and garnish with 2 sliced green onions before serving.