Stir-Fried Tofu with Broccoli and Cashews in Garlic Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 balanced vegan stir-fry combining protein-rich tofu and crunchy cashews with vibrant broccoli in a flavorful garlic soy sauce. This Asian-inspired healthy bowl recipe (dairy free), ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, raw cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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 3 Asian cuisine 380 cal/serving

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Ingredients

14 oz (1 block) extra-firm tofu
3 cups broccoli florets
1/3 cup raw cashews
4, minced garlic cloves
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
1 tbsp sesame oil
2 tbsp olive oil
1 tsp cornstarch
1/4 cup water
2, sliced green onions

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Instructions

Step 1: Drain and press 14 oz extra-firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes with 1 tsp cornstarch to coat evenly.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and sauté for 6-7 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and tender-crisp.
Step 4: Meanwhile, mix 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 4 minced garlic cloves, and 1/4 cup water in a small bowl.
Step 5: Return tofu to the skillet along with the sauce mixture. Stir well and cook for 2 minutes until the sauce thickens and coats the tofu and broccoli.
Step 6: Stir in 1/3 cup raw cashews and drizzle 1 tbsp sesame oil. Cook for another minute, then remove from heat.
Step 7: Garnish with 2 sliced green onions before serving hot with steamed brown rice or noodles.