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Cashew Tofu with Broccoli
and rice

Active: 35 min Total: 35 min
There is a reason that cashew chicken (or cashew tofu in this vegetarian version) is a takeout classic. Crisp tofu in a sweet, savory brown sauce gets crunch from cashews and pan seared broccoli florets in this simple weeknight dinner.


Cashew Tofu with Broccoli:
  • Rice, white or brown - 1 cup
  • Tofu, extra-firm (vacuum-packed preferable) - 16 oz , cubed
  • Broccoli florets - 12 oz , chopped
  • Ginger, fresh (opt) - 2 tsp , grated
  • Garlic - 2 cloves , chopped
  • Green onions - 3 , chopped, white and green parts separate
  • Stock, vegetable - 1/2 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Cornstarch - 1 1/2 tsp + 1 Tbsp
  • Sugar - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cashews, roasted and unsalted - 1/2 cup


  1. Rice - 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)
  2. Tofu - If tofu is packaged in water, press out liquid first. Then cut into cubes. (Can be done up 1 day ahead)
  3. Broccoli / Ginger / Garlic / Green onions - Prep as directed. (Can be done up to 5 days ahead)
  4. Make stir-fry sauce - Whisk together stock, soy sauce, first part of cornstarch, ginger, garlic, sugar and red pepper flakes. (Can be done up to 5 days ahead)

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  1. Heat a wok or saute pan over medium-high heat. Season tofu with salt and pepper and toss in second part of cornstarch. Add first part of cooking oil to wok. When oil begins to shimmer, add tofu. Saute until golden brown, 3 to 4 minutes, and remove from pan and set aside.
  2. Return wok to heat and add second part of cooking oil. Add white parts of green onions (reserve green parts) and broccoli with a sprinkle of salt. Saute until vegetables are tender but still crunchy, 4 to 5 minutes.
  3. Give stir-fry sauce a stir and pour over broccoli. Wait for sauce to bubble and darken and then add tofu and cashews. Cook until sauce thickens and coats all ingredients, ~2 minutes. Remove from heat and toss with green parts of green onions.
  4. If rice was made ahead, reheat it briefly in the microwave.
  5. Serve stir-fry over rice and enjoy!



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