Stir-Fried Tofu with Broccoli and Cashews in Hoisin Sauce

By AislePrompt Editorial · ·

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 vibrant stir-fry of crisp broccoli, golden tofu, and crunchy cashews tossed in a savory hoisin glaze. This Chinese-inspired stir-fry recipe (vegetarian, gluten free option), ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 4 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 6-7 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil. Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and just tender.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the broccoli. Stir-fry for 30 seconds until fragrant.
  4. Step 4: In a small bowl, whisk together 3 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/4 cup water, and 1 tsp cornstarch until smooth.
  5. Step 5: Return tofu to the skillet, pour the sauce mixture over the tofu and broccoli, and stir gently to coat everything. Cook for 2-3 minutes until the sauce thickens and glazes the tofu and vegetables.
  6. Step 6: Stir in 1/3 cup unsalted cashews and cook for an additional 1 minute. Serve immediately.

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