Stir-Fried Tofu with Garlic-Ginger Broccoli and Cashew Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry combining crispy tofu with garlic-ginger broccoli and a creamy, nutty cashew sauce. This asian-inspired vegan (vegan, gluten free) ready in about 40 minutes blends block, pressed and cubed firm tofu, broccoli florets, minced garlic cloves 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 350 calories and feeds 3, 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: 25 min Cook: 15 min Serves 3 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/2 cup raw cashews in hot water for 20 minutes. Drain and blend with 3/4 cup fresh water, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1/4 tsp red pepper flakes until smooth and creamy. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and fry for 7-8 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: In the same pan, add 2 tbsp sesame oil and sauté 4 minced garlic cloves and 2 tsp minced fresh ginger for 1 minute until fragrant.
  4. Step 4: Add 3 cups broccoli florets and stir-fry for 5-6 minutes until bright green and tender-crisp.
  5. Step 5: Return the tofu to the pan and pour the prepared cashew sauce over. Toss everything to coat and cook for 2 minutes until heated through.
  6. Step 6: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles if desired.

Frequently asked questions

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

Total time is about 40 minutes (25 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 Garlic-Ginger Broccoli and Cashew 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 Garlic-Ginger Broccoli and Cashew 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-Ginger Broccoli and Cashew 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-Ginger Broccoli and Cashew Sauce vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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