Stir-Fried Tofu with Broccoli and Cashew in Ginger-Sesame Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu, fresh broccoli, and crunchy cashews in a fragrant ginger-sesame sauce. This asian-inspired vegan (vegan) ready in about 30 minutes blends broccoli florets, raw cashews, sesame oil 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 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides; remove tofu from skillet.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil, 3 cups broccoli florets, and 1/2 cup raw cashews. Stir-fry for 4 minutes until broccoli is bright green and just tender.
  3. Step 3: Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
  4. Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp cornstarch, and 2 tbsp water until smooth.
  5. Step 5: Pour the sauce into the skillet and cook for 2 minutes, stirring, until it thickens and coats the broccoli and cashews.
  6. Step 6: Return the crispy tofu to the skillet and toss gently to combine and heat through.
  7. Step 7: 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 Ginger-Sesame 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 Ginger-Sesame 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 Ginger-Sesame 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 Ginger-Sesame 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 Ginger-Sesame 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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