Stir-Fried Tofu with Cashew and Thai Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Thai-inspired stir-fry featuring crispy tofu, toasted cashews, and fragrant Thai basil leaves in a savory sauce. This Thai-inspired vegan recipe, ready in about 27 minutes, pairs firm tofu, drained and cubed, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 3 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 14 oz firm tofu cubed, and fry for 4-5 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 4 minced garlic cloves and 1 sliced small red chili for 30 seconds until fragrant but not burnt.
  3. Step 3: Return tofu to the wok, add 1/3 cup roasted cashews, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and 2 tbsp water. Toss everything together and stir-fry for 2 minutes until sauce thickens slightly and coats tofu.
  4. Step 4: Turn off heat, fold in 1 cup Thai basil leaves until wilted and aromatic.
  5. Step 5: Serve hot with steamed jasmine rice or as preferred.

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