Vegetable Stir-Fry with Tofu and Cashew Nuts

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A colorful medley of crisp vegetables and golden tofu cubes stir-fried with crunchy cashews in a savory garlic soy sauce. This Asian Fusion-inspired vegetarian recipe, ready in about 30 minutes, pairs 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 310 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. In a large nonstick skillet, heat 1 tbsp sesame oil over medium-high heat and cook the tofu cubes for 5-6 minutes, turning occasionally until golden on all sides; remove tofu and set aside.
  2. Step 2: Slice 1 medium red bell pepper into thin strips, peel and julienne 1 large carrot, trim 1 cup snap peas, and cut 2 cups broccoli florets into bite-sized pieces.
  3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil and sauté 3 cloves minced garlic for 30 seconds until fragrant. Add all the vegetables and stir-fry for 4-5 minutes until crisp-tender.
  4. Step 4: Meanwhile, in a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
  5. Step 5: Return the tofu to the skillet, pour the sauce mixture over, and toss gently to coat. Cook for another 2 minutes until the sauce thickens and glazes the tofu and vegetables.
  6. Step 6: Stir in 1/3 cup cashew nuts and sliced 2 green onions, then remove from heat and serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Vegetable Stir-Fry with Tofu and Cashew Nuts 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 Vegetable Stir-Fry with Tofu and Cashew Nuts?

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 Vegetable Stir-Fry with Tofu and Cashew Nuts?

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 Vegetable Stir-Fry with Tofu and Cashew Nuts 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 Vegetable Stir-Fry with Tofu and Cashew Nuts vegetarian?

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

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