Stir-Fried Tofu with Cashew and Ginger-Garlic Sauce

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

Crispy pan-fried tofu tossed in a fragrant ginger-garlic sauce with crunchy cashews and vibrant vegetables for an Asian-inspired vegetarian dish. This Asian Fusion-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 Fusion cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes gently with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 thinly sliced red bell pepper, 1 cup trimmed snow peas, and 3 sliced green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp sesame oil, and 1/4 cup water. Cook for 2 minutes until the sauce thickens slightly.
  6. Step 6: Return the crispy tofu and 1/2 cup roasted cashews to the skillet. Toss gently to coat everything evenly in the sauce. Serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu with Cashew and Ginger-Garlic 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 Cashew and Ginger-Garlic 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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Cashew and Ginger-Garlic 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 Cashew and Ginger-Garlic 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 Cashew and Ginger-Garlic 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.

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