Stir-Fried Tofu with Cashews and Ginger-Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden tofu cubes stir-fried with crunchy cashews and coated in a savory ginger-soy glaze for a satisfying vegetarian dish. This asian-inspired vegan (vegetarian) ready in about 30 minutes pairs extra-firm tofu, pressed and cubed, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Add 1/2 cup unsalted cashews and toast for 2 minutes until lightly browned and fragrant.
  4. Step 4: Stir in 1 tbsp minced fresh ginger and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
  5. Step 5: In a small bowl, mix 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar until sugar dissolves.
  6. Step 6: Return tofu to the skillet, pour the soy sauce mixture over, and toss gently to coat all ingredients. Cook for 2 minutes until sauce thickens and glazes tofu and cashews.
  7. Step 7: Remove from heat and garnish with 2 sliced green onions and 1/4 tsp red pepper flakes if using before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Cashews 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 Cashews 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 Cashews 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 Cashews 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 Cashews and Ginger-Soy Glaze 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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