Stir-Fried Tofu with Broccoli and Cashew Sauce

By AislePrompt Editorial · ·

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 combining crispy tofu, tender broccoli, and a savory cashew sauce for a satisfying plant-based meal. This Asian Fusion vegan recipe, ready in about 35 minutes, pairs extra firm tofu, broccoli florets, and cashews for a weeknight-friendly dinner. 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 "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.

Prep: 20 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 1/2 cup raw cashews in hot water for 15 minutes, then drain and blend with 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, and 1/4 cup water until smooth, set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu, frying for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant. Add 3 cups broccoli florets and stir-fry for 5 minutes until bright green and just tender.
  4. Step 4: Return the tofu to the skillet and pour the prepared cashew sauce over everything. Toss gently and cook for 2 more minutes until sauce thickens and coats tofu and broccoli.
  5. Step 5: Garnish with 2 sliced green onions before serving hot with steamed rice or noodles.