Thai Basil Tofu Stir-fry with Cashews and Brown Rice
Golden tofu is stir-fried with peppers and green beans, coated in soy, sesame oil, rice vinegar and sugar sauce over brown rice.
- 400 g firm tofu
- 150 g brown rice
- 1 medium red bell pepper
- 150 g green beans
- 3 cloves garlic cloves
- 2 cm piece ginger
- 1 small fresh red chilli
- 30 g fresh thai basil leaves
- 50 g cashew nuts
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar (or maple syrup)
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook the brown rice according to packet instructions.
- Step 2
Press the tofu to remove excess water, then cut into 2cm cubes. Pat dry.
- Step 3
Thinly slice the red bell pepper and trim the green beans.
- Step 4
Mince the garlic and ginger. Finely chop the red chilli (remove seeds for less heat).
- Step 5
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar.
- Step 6
Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the wok and set aside.
- Step 7
Add the remaining 1 tbsp of vegetable oil to the wok. Add the sliced red pepper and green beans and stir-fry for 3-4 minutes until tender-crisp.
- Step 8
Add the minced garlic, ginger, and chilli to the wok and stir-fry for 1 minute until fragrant.
- Step 9
Return the crispy tofu to the wok. Pour over the sauce mixture and toss to coat everything.
- Step 10
Stir in the cashew nuts and cook for another minute.
- Step 11
Just before serving, stir in the fresh thai basil leaves until they begin to wilt.
- Step 12
Serve the stir-fry immediately over the cooked brown rice.
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