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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan, gluten free option) ready in about 30 minutes blends extra firm tofu, pressed and cubed, broccoli florets, cashews, unsalted 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 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tofu Stir-Fry with Broccoli and Cashews in Ginger Soy Sauce take to make?

Total time is about 30 minutes (15 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 Tofu Stir-Fry with Broccoli and Cashews in Ginger Soy 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 Stir-Fry with Broccoli and Cashews in Ginger Soy 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 Stir-Fry with Broccoli and Cashews in Ginger Soy 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 Stir-Fry with Broccoli and Cashews in Ginger Soy Sauce 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.

Related recipes