Stir-Fried Tofu with Broccoli and Cashew in Garlic Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and nourishing stir-fry featuring crispy tofu, fresh broccoli, and crunchy cashews coated in a savory garlic sauce. This Asian-inspired healthy bowl recipe (vegetarian, high protein), ready in about 30 minutes, pairs broccoli florets, cashew nuts, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 370 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz firm tofu, pressed and cubed into 1-inch pieces
3 cups broccoli florets
1/2 cup cashew nuts
2 tbsp vegetable oil
4 garlic cloves, minced
3 tbsp soy sauce (low sodium)
1 tbsp rice vinegar
1 tbsp honey
1/4 cup water
1 tsp cornstarch
2 green onions, sliced
1 tsp fresh ginger, minced
1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 6-8 minutes, turning occasionally until golden and crispy on all sides; remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 4 minced garlic cloves and 1 tsp minced fresh ginger for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/4 cup water, and 1 tsp cornstarch. Pour sauce into the skillet, stirring to coat broccoli.
Step 5: Return tofu to the pan along with 1/2 cup cashew nuts and 2 sliced green onions. Stir everything together and cook for 2 more minutes until sauce thickens and coats the ingredients. Season with 1/4 tsp black pepper before serving hot.