Vegetarian Stir-Fried Tofu with Mixed Vegetables and Cashews

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A colorful stir fry featuring crispy tofu, crunchy cashews, and fresh vegetables in a savory garlic-soy sauce, perfect for a quick and satisfying meal. This Asian-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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 block, pressed and diced into 1-inch cubes firm tofu
• 2 tbsp sesame oil
• 4, minced garlic cloves
• 1 medium, sliced into thin strips red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 3, sliced green onions
• 1/3 cup roasted cashews
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp mixed with 2 tbsp water cornstarch

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Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz diced firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp sesame oil and 4 minced garlic cloves; sauté for 30 seconds until fragrant.
3. Step 3: Add 1 sliced medium red bell pepper, 2 cups broccoli florets, and 1 julienned large carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Return the tofu to the skillet along with 3 sliced green onions, 1/3 cup roasted cashews, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Stir to combine.
5. Step 5: Pour in 1 tsp cornstarch mixed with 2 tbsp water and cook for 1-2 minutes until the sauce thickens and coats the tofu and vegetables evenly. Serve immediately.