Stir-Fried Tofu with Broccoli and Cashew in Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Crisp-tender broccoli and golden tofu tossed with crunchy cashews in a savory garlic soy sauce, perfect for a quick and satisfying vegan dinner. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, raw cashews 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving

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Ingredients

14 ounces, pressed and cut into 1-inch cubes extra-firm tofu
4 cups broccoli florets
1/2 cup raw cashews
3 cloves, minced garlic cloves
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 tablespoon cornstarch
1/4 cup water
1 teaspoon brown sugar
1/4 teaspoon red pepper flakes
2 stalks, sliced thinly green onions

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Instructions

Step 1: Toss 14 ounces pressed and cubed extra-firm tofu with 1 tablespoon cornstarch until evenly coated.
Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu and set aside.
Step 3: In the same wok, add 2 tablespoons sesame oil and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
Step 4: Add 4 cups broccoli florets and 1/4 cup water, cover and steam for 3-4 minutes until broccoli is bright green and tender-crisp.
Step 5: Stir in 3 tablespoons soy sauce, 1 teaspoon brown sugar, 1/4 teaspoon red pepper flakes, and 1/2 cup raw cashews. Return tofu to the pan and toss everything together for 2 minutes until sauce thickens slightly and coats the ingredients.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving with steamed rice or noodles.