Stir-Fried Tofu with Broccoli and Cashews in Soy-Ginger Sauce

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A quick and easy vegetarian stir fry with crispy tofu, crunchy broccoli, and toasted cashews tossed in a savory soy-ginger sauce. This Asian-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, broccoli florets, cashews, unsalted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 3 cups broccoli florets
• 1/3 cup cashews, unsalted
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water
• 2 green onions, thinly sliced
• 1/4 tsp red pepper flakes (optional)

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu 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 1 tbsp vegetable oil, then toss in 3 cups broccoli florets and sauté for 4 minutes until bright green and tender-crisp.
3. Step 3: Meanwhile, in a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 3 minced garlic cloves, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp cornstarch, and 2 tbsp water until smooth.
4. Step 4: Return the tofu to the skillet with broccoli, pour the soy-ginger sauce over, and toss to coat; cook for 2-3 minutes until the sauce thickens and glazes the tofu and broccoli.
5. Step 5: Stir in 1/3 cup unsalted cashews and 2 thinly sliced green onions, sprinkle 1/4 tsp red pepper flakes if desired, then remove from heat and serve immediately.