Tofu and Vegetable Stir-Fry with Cashew Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick, plant-based stir-fry featuring firm tofu, bell peppers, broccoli, and a creamy cashew sauce for a satisfying meal. This asian-inspired stir fry (vegetarian, high-protein) ready in about 35 minutes blends block (14 oz) firm tofu, (sliced) bell pepper, (florets) broccoli 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.

★ 4.4 (75 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu for 15 minutes to remove moisture. Cut into 1-inch cubes and set aside. In a small bowl, mix soy sauce, cornstarch, and water; set aside as sauce.
  2. Step 2: In a blender, combine cashews, 1 tbsp soy sauce, 1 tbsp vegetable oil, garlic, and ginger. Blend until smooth and creamy.
  3. Step 3: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu and stir-fry for 3-4 minutes until golden. Remove and set aside.
  4. Step 4: Add bell pepper, broccoli, and carrots to the wok. Stir-fry for 4-5 minutes until tender-crisp. Return tofu to the pan and pour in the cashew sauce. Cook for 2-3 minutes until thickened. Sprinkle with sesame seeds and serve immediately.

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Frequently asked questions

How long does Tofu and Vegetable Stir-Fry with Cashew Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tofu and Vegetable Stir-Fry with 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 Tofu and Vegetable Stir-Fry with 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 Tofu and Vegetable Stir-Fry with Cashew 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 Tofu and Vegetable Stir-Fry with Cashew Sauce vegetarian?

Yes — this recipe is tagged vegetarian, high-protein, 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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