Stir-Fried Tofu with Cashew and Ginger Soy Glaze
A savory stir-fry combining crispy tofu, toasted cashews, and a ginger-infused soy glaze for vibrant flavor and satisfying texture. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, toasted cashew nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 cup, toasted cashew nuts
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 stalks, sliced green onions
- 1/4 tsp (optional) red chili flakes
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 oz cubed firm tofu gently with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu cubes in a single layer and cook for 3-4 minutes without stirring until golden and crisp on the bottom.
- Step 3: Flip tofu cubes carefully and cook for another 3 minutes until all sides are evenly browned and crispy. Remove tofu from pan and set aside.
- Step 4: In the same pan, add 1 tbsp grated fresh ginger and 2 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant.
- Step 5: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 tsp red chili flakes (optional). Cook for 2 minutes until sauce thickens and coats the pan.
- Step 6: Return tofu to the pan along with 1/2 cup toasted cashew nuts and 2 sliced green onions. Toss gently to coat everything in the sauce.
- Step 7: Drizzle 1 tsp sesame oil over the stir-fry, mix once more, then remove from heat and serve immediately over steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu with Cashew and Ginger Soy Glaze 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 Soy Glaze?
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 cornstarch from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Cashew and Ginger Soy Glaze?
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 Soy Glaze 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 Soy Glaze vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
