Spicy Tofu Stir-Fry with Cashews and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and spicy tofu stir-fry loaded with crunchy cashews and tender broccoli florets, perfect for a quick vegan meal. This asian fusion-inspired vegan ready in about 30 minutes pairs cornstarch, vegetable oil, broccoli florets 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 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 3 Asian Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 14 oz pressed extra-firm tofu cubes with 2 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  3. Step 3: Add tofu cubes in a single layer and cook for 3-4 minutes per side until all sides are golden and crispy; transfer tofu to a plate.
  4. Step 4: Add remaining 1 tbsp vegetable oil to the skillet and sauté 3 cups broccoli florets and 1 sliced red bell pepper for 4-5 minutes until broccoli is bright green and slightly tender.
  5. Step 5: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger; cook for 30 seconds until fragrant.
  6. Step 6: Mix 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp sriracha in a small bowl, then pour into the skillet.
  7. Step 7: Return tofu to the skillet and toss to coat everything evenly; cook for 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
  8. Step 8: Stir in 1/3 cup roasted cashews and garnish with 2 thinly sliced green onions and 1 tsp sesame seeds before serving.

Frequently asked questions

How long does Spicy 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 Spicy 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 cornstarch from drying out.

Can I substitute ingredients in Spicy 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 Spicy Tofu Stir-Fry with Cashews and Broccoli for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spicy Tofu Stir-Fry with Cashews and Broccoli 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.

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