Stir-Fried Tofu with Broccoli and Cashew Ginger Sauce
A vibrant vegan stir-fry with crispy tofu, fresh broccoli, and a tangy cashew ginger sauce that delivers rich umami flavor. This asian-inspired vegan (vegan, gluten free) ready in about 30 minutes blends cornstarch, vegetable oil, broccoli florets into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, pressed and cut into 1-inch cubes extra firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 cups broccoli florets
- 1 medium, thinly sliced red bell pepper
- 2 sliced green onions
- 1/3 cup raw cashews
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1/4 cup water
- 1 tsp sesame oil
Instructions
- Step 1: Toss 14 oz pressed extra firm tofu cubes with 2 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 3 cups broccoli florets and 1 thinly sliced red bell pepper. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 3: Meanwhile, in a blender, combine 1/3 cup raw cashews, 1 tbsp grated fresh ginger, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 cup water. Blend until smooth and creamy.
- Step 4: Return tofu to the skillet with vegetables, pour cashew ginger sauce over top, and stir to coat everything evenly. Cook for 2 more minutes until sauce thickens slightly and glazes the tofu and veggies.
- Step 5: Drizzle 1 tsp sesame oil and garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Broccoli and Cashew Ginger Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Broccoli and Cashew Ginger Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu with Broccoli and Cashew Ginger Sauce?
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 Tofu with Broccoli and Cashew Ginger Sauce 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 Stir-Fried Tofu with Broccoli and Cashew Ginger Sauce vegan?
Yes — this recipe is tagged vegan, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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