Stir-Fried Tofu with Broccoli and Cashews

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Asian-inspired dish featuring crispy tofu, tender broccoli, and crunchy cashews in a savory soy-ginger glaze. This asian-inspired one pot (vegetarian, gluten-free) ready in about 45 minutes pairs block (14 oz) firm tofu, cut into florets broccoli, toasted cashews 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.

★ 3.8 (9 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu cubes and cook for 3-4 minutes until golden brown and crispy, then set aside.
  3. Step 3: Reduce heat to medium, add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant. Add 2 cups broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp cornstarch. Pour the mixture into the skillet, stir well, and cook for 2-3 minutes until the sauce thickens and coats the broccoli.
  5. Step 5: Return the tofu to the skillet, add 1/2 cup toasted cashews, and stir to combine. Cook for 1-2 minutes until heated through and glossy.

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Frequently asked questions

How long does Stir-Fried Tofu with Broccoli and Cashews take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Broccoli and Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block (14 oz) firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Broccoli and Cashews?

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 Cashews 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 Cashews vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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