Stir-Fried Tofu with Garlic, Broccoli, and Cashews in Soy-Ginger Sauce
A vibrant vegan stir-fry featuring crispy tofu, fresh broccoli, and crunchy cashews tossed in a savory soy-ginger glaze. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, broccoli florets, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, pressed and cubed extra firm tofu
- 3 cups broccoli florets
- 1/2 cup, unsalted cashews
- 3 tbsp vegetable oil
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 1/4 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil. Toss in 3 cups broccoli florets and stir-fry for 4 minutes until bright green and tender-crisp.
- Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 30 seconds until fragrant.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp cornstarch, and 1/4 cup water until smooth.
- Step 5: Pour the sauce into the skillet with the broccoli and garlic, stirring constantly until the sauce thickens and coats the broccoli, about 2 minutes.
- Step 6: Return the crispy tofu to the skillet along with 1/2 cup unsalted cashews, tossing gently to combine and heat through for 1 minute.
- Step 7: Serve immediately over steamed rice or noodles if desired.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic, Broccoli, and Cashews in Soy-Ginger 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 Garlic, Broccoli, and Cashews in Soy-Ginger 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 extra firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic, Broccoli, and Cashews in Soy-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 Garlic, Broccoli, and Cashews in Soy-Ginger 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 Garlic, Broccoli, and Cashews in Soy-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.
