Vegetable Stir-Fry with Tofu and Cashews

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A quick, vibrant stir-fry with crispy tofu and fresh vegetables, best enjoyed with steamed rice for a complete meal. This Asian-inspired stir-fry recipe, ready in about 35 minutes, pairs firm tofu, soy sauce, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 block (14 oz), pressed and cubed firm tofu
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1, sliced red bell pepper
• 1 cup snap peas
• 1 cup, sliced mushrooms
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 1/4 cup cashews
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar

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Instructions

1. Step 1: Toss cubed tofu with 2 tbsp soy sauce and cornstarch until coated. Set aside.
2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat. Add tofu and cook for 3–4 minutes per side until golden brown. Remove and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add broccoli, bell pepper, snap peas, and mushrooms. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
4. Step 4: Return tofu to the wok. Add hoisin sauce and rice vinegar, and toss to coat. Cook for 1 minute. Stir in cashews and cook for 30 seconds until heated through.