Vegetable Stir-Fry with Tofu and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 35 minutes (20 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 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 from drying out.

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

Asian stir fry 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.

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