Tofu Stir-Fry with Cashews and Bok Choy

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Crispy baked tofu and fresh bok choy in a savory-sweet ginger-sesame sauce, topped with toasted cashews for a satisfying vegan meal. This Asian recipe (vegan), ready in about 35 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup bok choy
• 1/2 cup unsalted cashews
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp ginger
• 1 garlic cloves
• 1/4 cup water
• 1 tbsp cornstarch

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 tofu with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (about 1 minute).
2. Step 2: Add tofu in a single layer and cook for 4-5 minutes per side until golden brown and crispy; remove and set aside.
3. Step 3: Heat remaining 1 tbsp vegetable oil in skillet over medium-high heat, then add 1 cup chopped bok choy and stir-fry for 2 minutes until bright green and slightly wilted.
4. Step 4: Add 1/2 cup unsalted cashews and cook for 1 minute until toasted, then stir in 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1/2 tsp grated ginger, and 1 minced garlic clove; cook for 1 minute until fragrant.
5. Step 5: Return tofu to skillet, add 1/4 cup water, and stir in cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Cook for 1-2 minutes until sauce thickens and coats the back of a spoon.