Thai Basil Tofu Stir-fry with Cashews
Brown rice served with a Thai basil tofu stir-fry, using pan-seared tofu and cashews, plus pepper, onion, garlic and ginger.
- 300 g firm tofu
- 50 g cashew nuts
- 1 medium red bell pepper
- ½ medium onion
- 2 cloves garlic cloves
- 1 cm piece fresh ginger
- 30 g fresh Thai basil leaves
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp vegetable oil
- 150 g brown rice
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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.
- Step 3
Toast the cashew nuts in a dry pan over medium heat for 2-3 minutes until lightly golden. Set aside.
- Step 4
Slice the red bell pepper and onion. Mince the garlic and grate the ginger.
- Step 5
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar to make the stir-fry sauce. Set aside.
- Step 6
Heat 1 tbsp of vegetable oil in a wok or large frying pan over medium-high heat.
- Step 7
Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the pan and set aside.
- Step 8
Add the remaining 1 tbsp of vegetable oil to the same pan.
- Step 9
Add the sliced onion and red bell pepper and stir-fry for 3-4 minutes until slightly tender-crisp.
- Step 10
Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
- Step 11
Return the fried tofu to the pan. Pour over the stir-fry sauce and toss to coat.
- Step 12
Stir in the fresh Thai basil leaves and toasted cashews. Cook for 1-2 minutes until the basil wilts.
- Step 13
Serve immediately with the cooked brown rice.
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