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 vegan recipe (gluten free option), ready in about 25 minutes, pairs extra-firm tofu, broccoli florets, and cashews for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 extra-firm tofu, drained and cut into 1-inch cubes
• 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.