Spicy Tofu Stir-Fry with Broccoli and Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs broccoli florets, raw, unsalted cashews, sesame oil 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

Instructions

  1. 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.
  2. Step 2: Toss 14 oz firm tofu cubes with 2 tsp cornstarch until evenly coated.
  3. 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.
  4. Step 4: In the same skillet, add 3 cups broccoli florets and sauté for 5 minutes until bright green and tender-crisp.
  5. 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.
  6. Step 6: Return tofu to the skillet, toss gently to combine and heat through for 2 minutes.
  7. Step 7: Season with 1/2 tsp salt and garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Spicy Tofu Stir-Fry with Broccoli and Cashews 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 Spicy Tofu Stir-Fry with Broccoli and Cashews?

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 Spicy Tofu Stir-Fry with Broccoli and Cashews?

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 Spicy Tofu Stir-Fry with Broccoli and Cashews 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 Spicy Tofu Stir-Fry with Broccoli and Cashews?

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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