Stir-Fried Ginger Tofu with Broccoli and Cashews
A quick vegan stir-fry featuring crispy tofu, crunchy broccoli, and toasted cashews in a savory ginger-soy sauce for a nutritious weeknight dinner. This asian-inspired vegan (vegan) ready in about 30 minutes pairs extra-firm tofu, pressed and cubed, 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 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 extra-firm tofu, pressed and cubed
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 cups broccoli florets
- 1 medium red bell pepper, sliced thin
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1/3 cup toasted cashews
- 2 stalks scallions, sliced
- 1 tsp sesame seeds
- 1/4 tsp (optional) red pepper flakes
- 2 tbsp water
Instructions
- Step 1: Pat 14 oz extra-firm tofu dry and cut into 1-inch cubes. Toss gently with 3 tbsp cornstarch in a bowl until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu to a plate.
- Step 3: In the same skillet, add 1 tbsp vegetable oil, then 3 cups broccoli florets and 1 sliced medium red bell pepper. Stir-fry for 5 minutes until tender-crisp.
- Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
- Step 5: Stir together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 2 tbsp water, and 1/4 tsp red pepper flakes (if using). Pour the sauce over the vegetables.
- Step 6: Return the tofu to the skillet and toss everything together for 2 minutes until tofu is heated through and sauce thickens slightly.
- Step 7: Remove from heat and sprinkle 1/3 cup toasted cashews, 2 sliced scallions, and 1 tsp sesame seeds on top before serving.
Frequently asked questions
How long does Stir-Fried Ginger Tofu 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 Stir-Fried Ginger Tofu 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 cornstarch from drying out.
Can I substitute ingredients in Stir-Fried Ginger Tofu 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 Stir-Fried Ginger Tofu 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.
Is Stir-Fried Ginger Tofu with Broccoli and Cashews 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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