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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 360 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Stir-Fried Tofu with Broccoli and Cashews in Soy-Ginger Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Broccoli and Cashews in Soy-Ginger Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Broccoli and Cashews in Soy-Ginger 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 Soy-Ginger Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Soy-Ginger 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.

Related recipes