Stir-Fried Tofu with Broccoli and Cashews in Ginger-Soy Sauce
A vibrant vegan stir-fry combining crisp tofu, fresh broccoli, and toasted cashews tossed in a fragrant ginger-soy sauce. This asian-inspired vegan (vegan) ready in about 30 minutes blends broccoli florets, raw cashews, tablespoons soy sauce 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 ounces extra firm tofu, pressed and cubed
- 4 cups broccoli florets
- 1/2 cup raw cashews
- 3 tablespoons soy sauce
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 green onions, sliced
Instructions
- Step 1: Toss 14 ounces pressed and cubed extra firm tofu with 1 tablespoon cornstarch until coated evenly.
- Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden and crisp; remove tofu and set aside.
- Step 3: In the same wok, add remaining 1 tablespoon vegetable oil. Add 2 tablespoons minced fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 4: Add 4 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- Step 5: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and 3 tablespoons water.
- Step 6: Return tofu to the wok, pour sauce over, and toss to coat evenly. Cook for 1-2 minutes until sauce thickens and glazes the tofu and broccoli.
- Step 7: Toast 1/2 cup raw cashews in a dry pan over medium heat for 3 minutes until golden and fragrant, then sprinkle over the stir-fry.
- Step 8: Garnish with 2 sliced green onions before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Broccoli and Cashews in Ginger-Soy Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 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 vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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