Photo of Spicy Tofu with Broccoli and Cashews by WW

Spicy Tofu with Broccoli and Cashews

5 - 6
PersonalPoints™ per serving
Total Time
24 min
14 min
10 min
Enjoy this stir-fry on its own or mixed with rice. Cashews complement nutty-tasting brown rice and only tack on 2 extra POINTS values per half cup.


Vegetable oil

2 tsp(s)

Uncooked broccoli

1 head(s), cut into bite-size pieces

Uncooked scallion(s)

5 medium, cut into 2-inch lengths, white and green parts separate

Canned chicken broth

½ cup(s)

Low sodium soy sauce

1 tbsp(s)


2 tsp(s)


1 tsp(s)

Red pepper flakes

¼ tsp(s), crushed

Firm tofu

10½ oz, cut into 1-inch cubes

Unsalted dry-roasted cashews

2½ oz, about 1/2 cup


  1. In a very large nonstick skillet or a wok with a lid, heat oil over high heat.
  2. Add broccoli and white scallion bulbs and stir-fry 1 minute.
  3. Add all but 1 tablespoon of broth. Bring to a boil. Reduce heat and simmer, covered, 2 minutes.
  4. In a small bowl, mix remaining broth, soy sauce, cornstarch, sugar and pepper flakes.
  5. Pour over vegetables and stir until well-coated. Simmer, uncovered, until liquid thickens, about 1 minute.
  6. Add tofu, cashews and green part of scallions.
  7. Simmer, covered, until tofu is heated through, about 1 minute.