Stir-Fried Tofu with Broccoli and Cashews in Spicy Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Crisp tofu cubes stir-fried with fresh broccoli and crunchy cashews, coated in a bold, spicy garlic sauce perfect over steamed rice. This asian-inspired vegan ready in about 30 minutes pairs extra firm tofu, broccoli florets, unsalted cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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, pressed and cut into 1-inch cubes extra firm tofu
• 3 cups broccoli florets
• 1/2 cup unsalted cashews
• 3 tbsp vegetable oil
• 5, minced garlic cloves
• 1 tbsp fresh grated ginger
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1 tsp brown sugar
• 1 tsp mixed with 2 tbsp water cornstarch
• 2, sliced for garnish green onions

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed tofu cubes and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same pan, add remaining 1 tbsp vegetable oil. Stir-fry 3 cups broccoli florets for 3-4 minutes until bright green and tender-crisp.
3. Step 3: Add 5 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Stir together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sriracha, and 1 tsp brown sugar in a small bowl. Pour this sauce into the pan, then add 1/2 cup unsalted cashews and the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Cook, stirring constantly, until the sauce thickens and coats the broccoli.
5. Step 5: Return the tofu to the pan and toss gently to combine and heat through for 1-2 minutes. Garnish with 2 sliced green onions and serve hot over steamed rice or noodles.