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Cashew Tofu
with broccoli / rice

Active: 35 min Total: 35 min
Super fast and easy, this takeout fake-out meal is great for a weeknight. We featured this meal in 2019, but based on feedback, we increased the cornstarch for a sauce that will thicken quickly.

Ingredients

Metric
Servings:
4
Cashew Tofu with Broccoli:
  • Tofu, extra-firm - 16 oz, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Broccoli - 12 oz, chopped
  • Cornstarch - 4 tsp
  • Water - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Cashews, roasted and unsalted - 2 oz
Stir-Fry Sauce:
  • Ginger, fresh - 2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Stock, any type - 2/3 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Sugar - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Rice:
  • Rice, uncooked white or brown - 3/4 cup

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Rice - (Double if making Tuesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  3. Broccoli / Ginger / Garlic - Prep as directed. Store broccoli in one container. Combine ginger and garlic. (Can be done up to 5 days ahead)
  4. Make sauce - Combine ginger, garlic, stock, soy sauce, sugar, and red pepper flakes. (Can be done up to 5 days ahead)
  5. Make cornstarch slurry - Combine cornstarch and water.

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Make

  1. Heat a wok or skillet over medium heat. Add oil and then tofu and broccoli to heated oil. Saute until tofu is starting to brown and broccoli is tender, 8 to 10 minutes. Add a splash of water to the pan if it starts to look dry during cooking.
  2. Pour sauce over tofu and broccoli. Bring to a simmer.
  3. Give cornstarch slurry a stir. Slowly pour the cornstarch into the sauce. Continue simmering until sauce is thick, 1 to 2 minutes more.
  4. Remove from heat and stir in cashews.
  5. If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
  6. Serve cashew tofu over rice. Enjoy!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


Reviews

Ratings

Original (58)
Gluten-free (3)
Paleo (7)
Vegetarian (19)

Most Helpful

Easy and yummy! The flavor of the sauce didn't blow my mind, but overall still good and satisfying and I would make this again. To mix it up, I did half-chicken thighs and half-tofu, and then used cauliflower instead of broccoli.

By: Kristen
Posted: Nov 17, 2020
Diet: Original
1 Helpful

46 reviews

Our first meal since joining. Subbed brown rice. Very tasty.

By: Greg
Posted: Sep 15, 2021
Diet: Original
0 Helpful

Excellent. Quick, easy and just right!

By: Chelle
Posted: Jul 12, 2021
Diet: Paleo
0 Helpful

Had everything on hand and added red pepper. Everyone liked this. Fast weeknight dinner.

By: Jessie
Posted: Jun 04, 2021
Diet: Original
0 Helpful

Really yummy!!!

By: Christine
Posted: Apr 06, 2021
Diet: Original
0 Helpful

One of my most favorite meals!! Loved it! Super easy. Highly recommend!

By: Katharine
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Very tasty and pretty easy to make.

By: Lauren
Posted: Jan 10, 2021
Diet: Vegetarian
0 Helpful