Stir-Fried Tofu with Broccoli and Cashews in Garlic-Ginger Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A quick and healthy stir fry featuring crispy tofu, vibrant broccoli, and toasted cashews coated in a savory garlic-ginger sauce. This asian-inspired healthy bowls (vegan, gluten free) ready in about 30 minutes blends firm tofu, drained and cubed, broccoli florets, raw cashews 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 350 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 firm tofu, drained and cubed
• 3 cups broccoli florets
• 1/2 cup raw cashews
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch
• 2 tbsp water
• 2 green onions, sliced

Instructions

1. Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and slightly crispy. Transfer tofu to a plate.
2. Step 2: In the same skillet, toast 1/2 cup raw cashews over medium heat for 2-3 minutes until fragrant and lightly browned; remove and set aside.
3. Step 3: Add 2 tbsp sesame oil to the skillet and stir-fry 3 cups broccoli florets over medium-high heat for 4 minutes until bright green and tender-crisp.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the broccoli, cooking for 30 seconds until aromatic.
5. Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth. Pour sauce into the skillet and cook, stirring, for 2 minutes until it thickens and coats the broccoli.
6. Step 6: Return the tofu cubes and toasted cashews to the skillet, tossing gently to combine and heat through for 1 minute. Garnish with 2 sliced green onions and serve immediately.