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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 30 minutes blends broccoli florets, raw cashews, minced garlic cloves 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 4, 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.

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

Instructions

  1. Step 1: Toss 14 ounces pressed and cubed extra-firm tofu with 1 tablespoon cornstarch until evenly coated.
  2. 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.
  3. Step 3: In the same wok, add 2 tablespoons sesame oil and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving with steamed rice or noodles.

Frequently asked questions

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