Stir-Fried Tofu with Cashews and Thai Basil

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A vibrant vegetarian stir-fry featuring crispy tofu, crunchy cashews, and aromatic Thai basil leaves tossed in a savory-spicy sauce. This Thai-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 14 oz block, drained and cut into 1-inch cubes firm tofu
• 2 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 1/2 tsp red chili flakes
• 1/3 cup roasted cashews
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/2 cup, loosely packed Thai basil leaves

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz firm tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden and crispy.
2. Step 2: Add 3 minced garlic cloves and 1/2 tsp red chili flakes to the wok, stirring constantly for 30 seconds until fragrant but not burnt.
3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp brown sugar, mixing well to coat tofu evenly.
4. Step 4: Toss in 1/3 cup roasted cashews and 1/2 cup Thai basil leaves, stirring for another minute until the basil wilts and everything is heated through.
5. Step 5: Remove from heat and serve immediately with steamed jasmine rice or noodles.