Stir-Fried Tofu with Broccoli and Cashews in Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant vegan stir-fry featuring crispy tofu, fresh broccoli, crunchy cashews, and a fragrant ginger-soy glaze, perfect for a healthy weeknight meal. This asian-inspired vegan (vegan) ready in about 30 minutes blends broccoli florets, raw cashews, minced garlic cloves 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 390 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 cubed into 1-inch pieces extra-firm tofu
• 4 cups broccoli florets
• 1/2 cup raw cashews
• 4, minced garlic cloves
• 2 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water
• 2, thinly sliced for garnish green onions
• 1/4 tsp (optional) red pepper flakes
• 1/2 tsp salt

Instructions

1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 1 tbsp cornstarch and 1/2 tsp salt until evenly coated. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Add 4 cups broccoli florets and sauté for 3-4 minutes until bright green and slightly tender.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp grated fresh ginger to the broccoli. Cook for 1 minute until fragrant.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1/4 cup water, and 2 tsp sesame oil. Pour sauce over broccoli mixture and bring to a simmer.
5. Step 5: Return crispy tofu to the skillet along with 1/2 cup raw cashews. Toss everything gently to coat and cook for an additional 2 minutes until sauce thickens and clings to tofu and vegetables.
6. Step 6: Remove from heat, sprinkle with 2 sliced green onions and 1/4 tsp red pepper flakes if using. Serve immediately with steamed rice or noodles.