Stir-Fried Tofu with Cashews and Broccoli in Ginger Sauce

By · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu, crunchy cashews, and bright broccoli tossed in a fragrant ginger-soy sauce perfect for a healthy weeknight meal. This asian fusion-inspired vegan (vegan) ready in about 30 minutes blends extra-firm tofu, pressed and cubed, broccoli florets, raw cashews into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Fusion cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick 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 from skillet and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and 1/2 cup raw cashews. Toast cashews for 2 minutes until fragrant and lightly browned; transfer to a bowl.
  3. Step 3: Add 3 cups broccoli florets to the skillet and stir-fry for 4-5 minutes until bright green and tender-crisp.
  4. Step 4: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves; cook for 30 seconds until aromatic.
  5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water until smooth.
  6. Step 6: Pour the sauce over the broccoli mixture and cook for 2 minutes until the sauce thickens and coats the vegetables.
  7. Step 7: Return the crispy tofu and toasted cashews to the skillet, tossing gently to combine and heat through.
  8. Step 8: Remove from heat and garnish with 2 sliced green onions before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cashews and Broccoli in Ginger Sauce 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.

Related recipes