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stir fry in a black bowl
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5 from 6 votes

Tofu Stir-Fry with Asparagus and Cashews

Quick and easy tofu stir-fry is a great way to serve tofu whether you’re a long-time fan or new to cooking this plant-based protein.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Asian
Keyword: easy dinner, easy, weeknight-friendly, plant based, stir fry, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Mixing Bowl
  • Large Skillet



  • 1/2 cup Water
  • 3 Tablespoons Low-Sodium Soy Sauce (see note)
  • 1 teaspoon grated Fresh Ginger
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Dark Brown Sugar (can use light brown sugar)
  • 1 Tablespoon Rice Vinegar
  • 2 teaspoons Toasted Sesame Oil


  • 1 15 ounce container Extra-Firm Tofu, pressed, drained and sliced into bite-sized cubes
  • 1 Tablespoon Cornstarch
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Garlic Powder (not garlic salt)
  • 3 Tablespoons Cooking Oil, divided, plus more as needed
  • 3 cups chopped Asparagus
  • 1 cup Cashews, Roasted and Unsalted
  • 4 stalks Green Onions, roughly chopped
  • Cooked Rice or Noodles, for serving


  • Gently toss tofu in 1 Tablespoon cornstarch, salt, and garlic powder until evenly coated. Set aside.
  • Whisk together all ingredients for sauce (or place in a jar with a lid and shake well). You’ll need to whisk or shake extra well to dissolve all lumps of cornstarch. Set aside.
  • In a large skillet over medium heat 2 Tablespoons cooking oil. When oil begins to shimmer, add tofu in a single layer, leaving some space between the cubes (do this in batches if needed, adding more oil if the pan starts to look dry). Cook on one side until golden brown and then continue turning until golden brown on nearly all sides, 6 to 8 minutes total. Transfer tofu to a paper towel-lined plate.
  • Return skillet to heat and add 1 Tablespoon cooking oil. When oil begins to shimmer, add asparagus. Saute until bright green and nearly tender, 3 to 5 minutes.
  • Pour sauce over asparagus and simmer until thickens slightly, 1 to 2 minutes more.
  • Remove asparagus from heat and fold in tofu, cashews, and green onions.
  • Serve stir-fry over cooked rice or noodles.


Low-Sodium Soy Sauce - I use low-sodium soy sauce to test my recipes. If you have regular soy sauce, reduce the amount you use by half. You can always add more in at the end of cooking. Use Tamari for a gluten-free meal.
Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go. 
Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.


Calories: 255kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 734mg | Potassium: 500mg | Fiber: 4g | Sugar: 7g | Vitamin A: 879IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 5mg