Tofu Stir-Fry with Garlic-Ginger Broccoli and Cashews
A vibrant stir-fry featuring crispy tofu cubes tossed with tender broccoli florets in a savory garlic-ginger sauce, finished with toasted cashews. This asian-inspired vegan ready in about 30 minutes pairs firm tofu, pressed and cubed, broccoli florets, cashews, roasted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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, pressed and cubed
- 3 cups broccoli florets
- 1/2 cup cashews, roasted
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 stalks green onions, sliced
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
- Step 2: Add 14 oz pressed, cubed firm tofu and cook for 5-6 minutes, turning occasionally, until golden brown and crispy on all sides; remove tofu and set aside.
- Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 cups broccoli florets for 4 minutes until bright green and tender-crisp.
- Step 4: Add 3 cloves minced garlic and 1 tbsp minced fresh ginger to the broccoli; stir-fry for 1 minute until fragrant.
- Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil; cook for 2 minutes until the sauce thickens slightly.
- Step 6: Return the tofu to the skillet, toss gently to coat everything in the sauce.
- Step 7: Remove from heat, sprinkle with 1/2 cup roasted cashews, 2 sliced green onions, and 1/4 tsp red pepper flakes if using before serving.
Frequently asked questions
How long does Tofu Stir-Fry with Garlic-Ginger Broccoli 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 Garlic-Ginger Broccoli 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 firm tofu, pressed and cubed from drying out.
Can I substitute ingredients in Tofu Stir-Fry with Garlic-Ginger Broccoli 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 Garlic-Ginger Broccoli and Cashews 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.
What goes well with Tofu Stir-Fry with Garlic-Ginger Broccoli and Cashews?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
