Pan-fried Tofu with Broccoli and Cashews

Pan-fried Tofu with Broccoli and Cashews

A quick and delicious vegan dish, combining the savory goodness of tofu with the crunch of cashews and the freshness of broccoli. Ready in under 30 minutes, this recipe is perfect for a nutritious weeknight dinner.

Servings: 4

Time: 20 minutes


  • 1 block (about 14 oz/400 g) firm tofu, pressed and cubed
  • 2 cups (350 g) broccoli florets
  • 1/2 cup (60 g) cashews
  • 3 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp maple syrup or agave nectar
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 Tbsp vegetable oil for frying
  • salt and pepper to taste
  • sesame seeds for garnish (optional)


Missing: Red onions, some green sliced veggies, rice, how to press tofu.

Press tofu to remove excess water, then cut into cubes.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger.

Heat vegetable oil in a pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove tofu from the pan and set aside.

In the same pan, add broccoli florets and cashews. Cook for 3-4 minutes until broccoli is tender-crisp. Return tofu to the pan and pour the sauce over. Toss everything together until well-coated and heated through. Season with salt and pepper to taste. Garnish with sesame seeds if desired. Serve immediately with white rice.

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