Tofu Stir-Fry with Broccoli, Bell Peppers, and Cashews

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A protein-rich vegan stir-fry featuring crispy tofu, colorful bell peppers, broccoli, and crunchy cashews in a savory sauce. This Asian-inspired healthy bowl recipe (vegan, high-protein), ready in about 30 minutes, pairs extra-firm tofu, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 14 oz, pressed and cubed extra-firm tofu
• 2 cups broccoli florets
• 1 medium, sliced red bell pepper
• 1 medium, sliced yellow bell pepper
• 1/3 cup, unsalted cashews
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp olive oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2, sliced (optional) green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 1 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 5-7 minutes, stirring occasionally, until all sides are golden and crispy. Remove tofu and set aside.
3. Step 3: In the same pan, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 sliced yellow bell pepper. Stir-fry for 5 minutes until vegetables are tender-crisp.
5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, and 2 tbsp water. Pour sauce over vegetables and stir to coat.
6. Step 6: Return tofu to the pan along with 1/3 cup unsalted cashews. Stir gently and cook 2 more minutes until heated through.
7. Step 7: Garnish with 2 sliced green onions if desired and serve warm over steamed rice or noodles.