Stir-Fried Tofu with Broccoli and Cashew Nuts

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

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 drafted and published.

A vibrant vegan stir-fry featuring crisp broccoli, golden tofu cubes, and crunchy cashews tossed in a savory soy-ginger sauce. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, cashew nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
3 cups broccoli florets
1/2 cup, unsalted cashew nuts
3 tbsp soy sauce
1 tbsp, minced fresh ginger
3, minced garlic cloves
2 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp cornstarch
1/4 cup water
2, sliced green onions

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Instructions

Step 1: Toss 14 oz cubed firm tofu with 1 tbsp cornstarch until coated evenly.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
Step 3: In the same skillet, add 2 tbsp sesame oil, then 1 tbsp minced fresh ginger and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 4: Add 3 cups broccoli florets and stir-fry for 5 minutes until bright green and tender-crisp.
Step 5: Return tofu to the pan along with 1/2 cup unsalted cashew nuts. Stir in 3 tbsp soy sauce and 1/4 cup water. Cook for 2-3 minutes, stirring gently until the sauce thickens and coats the tofu and broccoli.
Step 6: Remove from heat and garnish with 2 sliced green onions. Serve immediately.