Stir-Fried Tofu with Cashew Nuts and Thai Basil

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 recipe, 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 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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. 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.
2. Step 2: In the same wok, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper and 1 julienned carrot, stir-frying for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Return the tofu to the wok with vegetables. Stir in 1/3 cup roasted cashew nuts.
5. 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.
6. 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.