Vegetarian Tofu and Broccoli Stir-Fry

Vegetarian Tofu and Broccoli Stir-Fry


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One large skillet is all that you need to cook up this Asian-inspired dish. Enjoy tender chunks of tofu mixed together with broccoli florets, sweet corn and baby corn, and roasted cashews. We suggest garnishing your stir-fry with fresh bean sprouts before serving.

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Time needed

30 min cooking

Serving Size / Yield

6-8 servings


  • 1 Tbs. Vegetable Oil
  • 1 tsp. Toasted Sesame Oil
  • 1 16 oz. package Firm Tofu, drained and roughly chopped
  • 1/4 C. Whole Cashews
  • 1 1/2 C. Vegetable Stock
  • 2 Tbs. Lemon Juice
  • 2 Tbs. Sweet Chili Sauce
  • 2 Tbs. Creamy Peanut Butter
  • 1 Tbs. Brown Sugar
  • 1 Tbs. Soy Sauce
  • 3/4 tsp. Corn Starch
  • 2 C. Fresh Broccoli Florets
  • 1/2 C. Fresh Sweet Corn Kernels
  • 1/2 C. Canned Baby Corn, drained

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Warm the vegetable oil and toasted sesame oil in a large nonstick skillet over high heat. Add tofu to skillet and stir-fry for 4-5 minutes or until browned; set aside. Add cashews to skillet and roast for 2-3 minutes, taking care not to burn them; set aside. Add the vegetable stock, lemon juice, sweet chili sauce, peanut butter, brown sugar, soy sauce, and corn starch to the skillet, and stir until well-mixed. Bring sauce to a boil. Stir in the broccoli, corn kernels, and baby corn, and cook, stirring constantly, until the vegetables are tender and the sauce is thickened. Remove from heat. Stir in the cooked tofu and roasted cashews, and serve.

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