Stir-Fried Tofu with Cashews and Baby Corn in Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetarian stir-fry combining crispy tofu and crunchy cashews with tender baby corn, all coated in a savory, spicy garlic sauce. This Asian-inspired Mardi Gras recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, baby corn, raw cashew nuts 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz extra firm tofu
8 oz, halved lengthwise baby corn
1/3 cup raw cashew nuts
4 cloves, minced garlic cloves
1/2 tsp red chili flakes
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water
1 tsp cornstarch
3 tbsp vegetable oil
2 stalks, sliced green onions

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

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Press 14 oz extra firm tofu to remove excess water, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large wok over medium-high heat and fry tofu cubes for 5-6 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 1/2 tsp red chili flakes over medium heat for 30 seconds until fragrant but not browned.
Step 3: Add 8 oz halved baby corn and 1/3 cup raw cashew nuts to the wok, stir-frying for 3-4 minutes until baby corn is tender-crisp and cashews are toasted.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1/4 cup water, and 1 tsp cornstarch until smooth.
Step 5: Return the fried tofu to the wok and pour the sauce mixture over the ingredients. Stir continuously for 2-3 minutes until the sauce thickens and coats the tofu, baby corn, and cashews evenly.
Step 6: Remove from heat, sprinkle 2 sliced green onions on top, and serve immediately with steamed rice or noodles.