Stir-Fried Tofu with Broccoli and Cashews in Ginger Soy Sauce
A quick vegetarian stir-fry combining crisp broccoli and golden tofu cubes tossed with crunchy cashews in a savory ginger soy sauce. This asian-inspired vegetarian (vegetarian) ready in about 22 minutes blends broccoli florets, cashews, unsalted, vegetable oil 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 340 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 extra-firm tofu, drained and cut into 1-inch cubes
- 3 cups broccoli florets
- 1/2 cup cashews, unsalted
- 3 tbsp vegetable oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic cloves, minced
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 stalks green onions, sliced
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz extra-firm tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil. Add 3 cups broccoli florets and sauté for 3-4 minutes until bright green and crisp-tender.
- Step 3: Add 1 tbsp grated fresh ginger and 3 minced garlic cloves to the broccoli and cook for 1 minute until fragrant.
- Step 4: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey, mixing well to coat the broccoli.
- Step 5: Return the tofu to the skillet and toss gently to combine. Add 1/2 cup unsalted cashews and 2 sliced green onions, cooking for another minute until heated through.
- Step 6: Remove from heat and serve immediately over steamed rice or noodles if desired.
Frequently asked questions
How long does Stir-Fried Tofu with Broccoli and Cashews in Ginger Soy Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 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 Cashews in Ginger Soy 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 Cashews in Ginger Soy 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 Cashews in Ginger Soy 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 Cashews in Ginger Soy Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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