Stir-Fried Tofu with Ginger-Soy Broccoli and Cashews
A vibrant vegan stir-fry featuring crispy tofu, tender broccoli, and toasted cashews in a savory ginger-soy sauce. This Asian Fusion-inspired vegan recipe (gluten free option), 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 rice, quinoa, or a quick salad. 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 cut into 1-inch cubes extra-firm tofu
- 3 cups broccoli florets
- 1/2 cup, unsalted cashews
- 3 tbsp vegetable oil
- 1 tbsp, grated fresh ginger
- 3, minced garlic cloves
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp dissolved in 2 tbsp water cornstarch
- 2, thinly sliced green onions
- 1/4 tsp (optional) red pepper flakes
- 1 tsp sesame oil
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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 5-6 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 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 1 tbsp grated fresh ginger and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 4: Stir in 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Mix 1 tsp cornstarch dissolved in 2 tbsp water into the sauce, then pour over the broccoli. Cook for 1-2 minutes until sauce thickens and coats the vegetables.
- Step 5: Return tofu to the skillet along with 1/2 cup unsalted cashews and 1/4 tsp red pepper flakes (if using). Toss gently to combine and heat through.
- Step 6: Remove from heat and drizzle with 1 tsp sesame oil. Garnish with 2 thinly sliced green onions before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger-Soy Broccoli and Cashews 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 Ginger-Soy Broccoli and Cashews?
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 Ginger-Soy Broccoli and Cashews?
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 Ginger-Soy Broccoli and Cashews 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 Ginger-Soy Broccoli and Cashews vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
