Tofu Stir-Fry with Cashews and Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired asian (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.

★ 4.0 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tofu Stir-Fry with Cashews and Bok Choy take to make?

Total time is about 35 minutes (15 min prep + 20 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 Cashews and Bok Choy?

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 firm tofu from drying out.

Can I substitute ingredients in Tofu Stir-Fry with Cashews and Bok Choy?

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 Cashews and Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cashews and Bok Choy vegan?

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

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