Stir-Fried Tofu with Broccoli and Cashew Sauce
A vibrant vegan stir-fry combining crispy tofu, tender broccoli, and a savory cashew sauce for a satisfying plant-based meal. This asian fusion-inspired vegan (vegan) ready in about 35 minutes blends broccoli florets, raw cashews, soy sauce 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
- 3 cups broccoli florets
- 1/2 cup raw cashews
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 minced garlic cloves
- 1 tbsp minced ginger
- 1/4 cup water
- 2 tbsp vegetable oil
- 2 sliced for garnish green onions
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Garnish with 2 sliced green onions before serving hot with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Broccoli and Cashew Sauce take to make?
Total time is about 35 minutes (20 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 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 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 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 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.
