Tofu Stir-Fry with Broccoli and Cashews in Ginger Soy Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 developed and reviewed.

A vibrant vegan stir-fry combining crispy tofu with crunchy broccoli and toasted cashews in a fragrant ginger soy sauce. This Asian Fusion-inspired stir-fry recipe (vegan, gluten free option), ready in about 30 minutes, pairs extra firm tofu, pressed and cubed, broccoli florets, cashews, unsalted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

14 oz extra firm tofu, pressed and cubed
3 cups broccoli florets
1/2 cup cashews, unsalted
1 tbsp fresh ginger, grated
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sesame oil
2 tbsp vegetable oil
2 stalks green onions, sliced
1/4 tsp red chili flakes (optional)
1 tbsp cornstarch
2 tbsp water

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Instructions

Step 1: Toss 14 oz pressed and cubed extra firm tofu with 1 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 5-7 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 3 cups broccoli florets and sauté for 4 minutes until bright green and slightly tender. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, 2 tbsp water, and 1/4 tsp red chili flakes (if using). Pour sauce over broccoli mixture and cook for 2 minutes until sauce thickens and coats the vegetables.
Step 4: Return tofu to the skillet and add 1/2 cup unsalted cashews. Toss gently to combine and heat through for 1-2 minutes. Garnish with 2 sliced green onions before serving.