Stir-Fried Tofu with Cashew Nuts and Thai Basil
A vibrant and savory Thai-inspired stir fry featuring crispy tofu, crunchy cashews, and aromatic Thai basil leaves for a satisfying vegetarian meal. This thai-inspired vegetarian (vegetarian) ready in about 30 minutes pairs extra-firm tofu, pressed 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 320 calories and feeds 4, 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.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced into thin strips
- 1 medium carrot, julienned
- 1/3 cup roasted cashew nuts
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (vegetarian version if preferred)
- 1 tsp brown sugar
- 1/2 cup Thai basil leaves
- 2 stalks scallions, chopped
- 1 tbsp fresh lime juice
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz cubed extra-firm tofu and stir-fry for 5-6 minutes until edges are golden and slightly crisp. Remove tofu and set aside.
- Step 2: In the same wok, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 sliced red bell pepper and 1 julienned carrot, stir-frying for 3-4 minutes until vegetables are tender-crisp.
- Step 4: Return the tofu to the wok with vegetables. Stir in 1/3 cup roasted cashew nuts.
- Step 5: Pour in 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tsp brown sugar. Toss everything together and cook for 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
- Step 6: Remove from heat and fold in 1/2 cup Thai basil leaves, 2 chopped scallions, 1 tbsp fresh lime juice, 1/4 tsp crushed red pepper flakes, and 1/4 tsp black pepper for fresh flavor and aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Cashew Nuts and Thai Basil take to make?
Total time is about 30 minutes (15 min prep + 15 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 Nuts 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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Cashew Nuts 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 Nuts and Thai Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Stir-Fried Tofu with Cashew Nuts and Thai Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
