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

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

A protein-rich vegan stir-fry featuring crispy tofu, colorful bell peppers, broccoli, and crunchy cashews in a savory sauce. This asian-inspired healthy bowls (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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Tofu Stir-Fry with Broccoli, Bell Peppers, and Cashews take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tofu Stir-Fry with Broccoli, Bell Peppers, and Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-firm tofu from drying out.

Can I substitute ingredients in Tofu Stir-Fry with Broccoli, Bell Peppers, and Cashews?

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, Bell Peppers, and Cashews 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, Bell Peppers, and Cashews 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.

What others are saying

Related recipes