Tofu Stir-Fry with Broccoli and Cashew Nuts

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A colorful Asian-inspired stir-fry combining protein-rich tofu, crunchy cashews, and tender broccoli in a savory garlic-soy sauce. This Asian-inspired healthy bowl recipe (vegan, high protein), ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, cashew nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 400 cal/serving

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Ingredients

14 oz block, pressed and cubed extra-firm tofu
3 cups broccoli florets
1/3 cup unsalted cashew nuts
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
3 minced garlic cloves
1 tbsp grated ginger
1 tsp cornstarch
1/4 cup water
2 sliced green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed pressed extra-firm tofu and cook for 5-6 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same wok, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Stir-fry for 30 seconds until fragrant.
Step 3: Add 3 cups broccoli florets and cook for 4-5 minutes until bright green and slightly tender.
Step 4: Meanwhile, in a small bowl, whisk together 3 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water until smooth.
Step 5: Return tofu to the wok, pour the soy sauce mixture over, and toss to coat. Cook for 2 minutes until sauce thickens and clings to tofu and broccoli.
Step 6: Stir in 1/3 cup unsalted cashew nuts and cook for another minute.
Step 7: Garnish with 2 sliced green onions and serve hot over steamed rice or noodles.