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

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A savory stir-fry featuring crispy tofu, tender broccoli, and crunchy cashews tossed in a fragrant ginger soy sauce. This Asian-inspired vegan recipe (gluten free option), ready in about 25 minutes, pairs extra-firm tofu, broccoli florets, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Ingredients

• 14 oz block, drained and cut into 1-inch cubes extra-firm tofu
• 3 cups (about 200g) broccoli florets
• 1/3 cup unsalted cashews
• 2 tbsp vegetable oil
• 1 tbsp grated fresh ginger
• 2 cloves minced garlic cloves
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp dissolved in 2 tbsp water cornstarch
• 2 stalks thinly sliced green onions
• 1/4 tsp (optional) red chili flakes
• 1/4 tsp salt

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

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 4-5 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
3. Step 3: Add 3 cups broccoli florets and 1/4 tsp salt, stir-frying for 4-5 minutes until broccoli is bright green and tender-crisp.
4. Step 4: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and the cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water). Cook for 1-2 minutes until sauce thickens and coats the broccoli.
5. Step 5: Return the crispy tofu to the pan along with 1/3 cup unsalted cashews and 2 sliced green onions. Toss gently to combine and heat through for 1 minute. Sprinkle with 1/4 tsp red chili flakes if desired before serving.