Tofu Broccoli Cashew Stir Fry


I tend to start a lot of my blogs telling you how much I love a certain food, and how easy it is to prepare such a delicious and healthy meal. Well, this blog is no different — I LOVE tofu! Some of us grew up eating tofu, but to it’s a foreign food to many. I didn’t really eat tofu until I got to college, and even then, I didn’t really know how to cook it. This tofu stir fry is delectable. It’s also incredibly easy to inexpensive to make. It brings me a lot of joy to learn how to cook something for the first time, especially when it turns our edible!  I think I whipped this up in 10 minutes, and my oh my, it was way better than just edible. And, it’s healthy! What more could you want in a weeknight meal?


  • One package firm tofu
  • 1/2 cup un-roasted/unsalted cashews
  • 1 package broccoli florets (or one large head of broccoli, washed and chopped)
  • Coconut oil spray (or any other oil you like to cook with)
  • 1 pack of instant brown rice (optional)
  • Sriracha Sauce (as much or as little as you like)

Serves: 2-4 (depending on how hungry we are)

Time: 10-15 minutes


Step 1 — Prepare the Tofu

The first thing that you’ll want to do is prepare the tofu. Start by cutting a slit in the plastic wrapped top of the tofu package and turning upside down over the sink to drain the excess water. Shake a few times, and try to get as much water out as you can.


Place the tofu on two paper towels to drain the excess moisture, and cover with two paper towels. Press down. Tofu is spongy, and you want to get as much water out as you can before you fry it. This ensures that the tofu sucks up whatever flavors you’re cooking with. Then, using a knife, cut the brick of tofu into two equal sized pieces.


Cover with two more, new paper towels, and press down again.


Turn on the stove to “high”, and place your wok on top of the stove. A wok is an amazing addition to any kitchen. It’s a large round pan used traditionally in many types of Chinese cooking. I like it because it’s light, holds a lot of food, and cooks everything really quickly. Spritz some coconut oil spray on the wok, and let heat up. (If you don’t have a wok, you can use any large pan. If you like other oil, use it!)


Then, place your two piece of tofu in the pan to brown:


Turn the stove down to Medium-High, and fry without touching to two minutes. After two minutes, flip, and cook the second size for two minutes.

While the tofu is frying, if you’re using rice, go ahead and cook it. I use instant rice that you’re supposed to microwave. However, I don’t have a microwave (long story, ask me another time…), so I just steam it on the stove. Follow the directions for whatever grain you’re using (or if you’re not using grains, skip this step. You can also serve this on top of any green — spinach or arugula are always good choices).


Step 2 — Steam the Broccoli

If you’re a multi-tasker, you can do this task while the tofu is cooking. You can either steam your broccoli in the wok, in a steamer, in the microwave, or in another pan. Whatever is convenient for you. I steam the broccoli by placing it in the wok, adding 1/8 cup of water, turning the stove to medium, covering, and cooking for 2 minutes. This cooks the broccoli just enough so that it’s edible. I like to think of it as “parboiling” the broccoli in preparation for the stir fry.



After two minutes,  the broccoli should be appropriately cooked. If not, give it some more time. If you’re using another method to steam the broccoli, add it to the wok.


Turn the stove down to low while you cut up the tofu.

Step 3 — Cut up the Tofu

While the pan is heating,  quickly cut the tofu into bite sized cubes:


Look how nice and toasted those tofu cubes look!


Step 4 — Stir Fry!

Turn the heat on the stove back up to “high”, and add the tofu to the broccoli


Then, add the 1/2 cup of cashews:


Using a wooden or silicon spatula, stir fry the ingredients for two minutes. This means, move the food around and don’t let it burn! After two minutes, transfer to plates with rice or greens on them, and top with Sriracha sauce.


I love the flavor and gentle spiciness found in Sriracha, which is a chili-based thai sauce that has the consistency of mustard, and wonderful flavor. It’s a nice alternative to soy or teriyaki sauce, as it is much less salty. Test it before you use it to make sure you like it. If you don’t like it, use anything else that you do like, or nothing at all!

And, that’s it! Dinner is yours for the eating!


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