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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu, crunchy broccoli, and toasted cashews in a savory ginger-soy glaze. This asian-inspired healthy bowls (vegan, high protein) ready in about 25 minutes blends broccoli florets, raw, unsalted cashews, soy sauce 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 400 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Asian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally, until edges are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 2 tbsp sesame oil, then toss in 3 cups broccoli florets. Stir-fry for 4 minutes until bright green and slightly tender.
  3. Step 3: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves to the broccoli, stirring for 1 minute until fragrant.
  4. Step 4: Pour in 3 tbsp soy sauce and 1 tbsp maple syrup, stirring to coat the broccoli.
  5. Step 5: Return the tofu to the skillet along with 1/2 cup raw cashews. Stir the 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and add it to the pan.
  6. Step 6: Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats tofu and vegetables evenly.
  7. Step 7: Remove from heat and serve immediately over steamed rice or noodles if desired.

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Frequently asked questions

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

Total time is about 25 minutes (10 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 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 Tofu Stir-Fry with Broccoli and Cashews in Ginger-Soy Sauce vegan?

Yes — this recipe is tagged vegan, high protein, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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