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

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 featuring crispy tofu, crunchy broccoli, and toasted cashews in a savory ginger-soy glaze. This Asian-inspired healthy bowl recipe (vegan, high protein), ready in about 25 minutes, pairs extra-firm tofu, broccoli florets, cashews 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: 10 min Cook: 15 min Serves 3 Asian cuisine 400 cal/serving

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Ingredients

14 oz block, drained and cubed into 1-inch pieces extra-firm tofu
3 cups broccoli florets
1/2 cup raw, unsalted cashews
3 tbsp soy sauce
1 tbsp grated fresh ginger
2 cloves, minced garlic cloves
2 tbsp sesame oil
1 tbsp vegetable oil
1 tbsp maple syrup
1 tsp mixed with 2 tbsp water (slurry) cornstarch

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Instructions

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.
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.
Step 3: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves to the broccoli, stirring for 1 minute until fragrant.
Step 4: Pour in 3 tbsp soy sauce and 1 tbsp maple syrup, stirring to coat the broccoli.
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.
Step 6: Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats tofu and vegetables evenly.
Step 7: Remove from heat and serve immediately over steamed rice or noodles if desired.