Stir-Fried Tofu with Cashew and Thai Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Thai-inspired stir-fry featuring crispy tofu, toasted cashews, and fragrant Thai basil leaves in a savory sauce. This thai-inspired vegan 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

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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Frequently asked questions

How long does Stir-Fried Tofu with Cashew and Thai Basil take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Cashew and Thai Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu, drained and cubed from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Cashew and Thai Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Tofu with Cashew and Thai Basil for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Tofu with Cashew and Thai Basil?

Thai vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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