Spicy Tofu Stir-Fry with Cashews and Broccoli

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 recipe, ready in about 30 minutes, pairs extra-firm tofu, cornstarch, vegetable oil 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 3 cups broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 3 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp (adjust to taste) sriracha
• 1/3 cup roasted cashews
• 2 stalks, thinly sliced green onions
• 1 tsp for garnish sesame seeds

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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.