This easy Thai basil tofu stir fry is filled with crispy tofu, broccolini and crunchy cashews. It’s a delicious healthy weeknight dinner recipe that’s vegan, has a no added sugar and takes less than 30 minutes to whip up!
Honestly my love for making healthier versions of asian-inspired recipes is growing by the day. This insanely delicious and easy Thai basil tofu stir-fry has become family favourite and now I’m finally sharing it with you! A simple sauce with no sugar added, paired with crispy tofu, veggies and crunchy cashews.
I love that this recipe is made in 1 pan (besides the rice) and it is one of those quick, yet super flavourful meals that are ready in less than 30 minutes. Great for after work hours or school or anything. Plus, you will have some tasty leftovers for the next day for lunch too. I usually enjoy it cold like I do with leftover takeout food (my personal fave!). The tofu gets SO crispy and the broccolini gets so saucy an delicious – you guys will love!
Ingredients you’ll need
In this recipe, tofu is cooked then stir fried with vegetables and tossed in an asian style sauce for an absolutely delicious vegan meal. Here is everything you will need to make this Thai Basil tofu recipe, plus substitution ideas:
- Tofu: Organic preferred. Use firm or extra-firm in this recipe.
- Red capsicum (bell pepper)
- Broccolini: Or a head of broccoli
- Spring onions (scallions): Both the white and green part
- Cashews: I like using the roasted and unsalted ones. So flavorful and delicious
- Tamari: or soy sauce.
- Red curry paste: Adds a little spicy kick. Leave it out if you don’t like spice.
- Hoisin sauce: Adds a touch of sweetness to the stir fry sauce.
- Garlic: to make the sauce.
- Ginger: Adds a delicious kick. I used fresh but ginger powder will do too.
- Lime juice: To bring out all the flavours
- Thai basil leaves: the key ingredient! It tastes like normal basil with a hint of aniseed flavour. Can also use regular basil like I did in the photos.
- Sesame oil: You could use another oil but this gives the dish a lot of flavour.
- Sesame seeds:For garnish and a little crunch and texture
How to make Thai basil tofu
This recipe is super easy to make and takes just a few simple steps! (Note – The full printable recipe is at the bottom of this post)
Prep the veggies: cut the broccolini in half. Slice capsicum (bell pepper) into thin strips and chop the spring onions in 1 inch pieces. Pull the leaves off the basil stalks.
Thai basil sauce: In a small bowl whisk together tamari, hoisin sauce, garlic, ginger, lime juice and water, and set aside. If you like things really spicy, add an extra teaspoon of the curry paste. Taste for flavor, adjust as needed.
Crispy Tofu: Cut the tofu into 1/2 inch cubes and cook in a wok or large non stick pan with a little sesame oil. Cook on each side for about 5-7 minutes, shaking the pan often to prevent the tofu from sticking. Cook until tofu is slightly golden and crispy looking. Set aside.
Veggies: Add the capsicum (red peppers), broccolini and spring onion to pan and cook for 1-2 minutes. Add a tablespoon of water and cover with lid. Allow veggies to steam for 2 minutes so they are slightly browned and cooked through.
Combine everything: Add the tofu back to the pan, pour in the pre-mixed sauce, the cashews and bring to a boil. Reduce to a simmer and let cook for about 3 minutes or until sauce has slightly thickened.
Remove from the heat and stir in the Thai basil.
Serve over rice and sprinkle with sesame seeds.
How to store leftovers
Refrigerator: Leftovers can be stored in the fridge for up to 3 – 4 days in a sealed container.
Meal prep: This Thai basil tofu stir fry is even better the next day, making it perfect for meal prep.
Reheat: pop in the microwave for 60-90 seconds to heat through. Alternatively, warm up in a pan, adding a tablespoon of water for moisture as needed.
Adjusting for dietary restrictions
- Oil-Free: Simply omit the oil from the stir fry and use a splash of water instead. It won’t have the same robust toasted sesame flavour, but will still be delicious!
- Gluten-Free: this Thai Basil tofu recipe is naturally gluten free. However, check if your hoisin sauce, tamari is certified gluten free if needed.
- Tofu alternative: omit tofu and use tempeh or thinly sliced chicken breast if preferred.
More easy weeknight meals
Cabbage Tofu Stir Fry With Spicy Tahini Sauce
Vegan Carrot Mac and Cheese (Nut-Free)
If you try this thai basil tofu recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Thai Basil Tofu Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 serves 1x
- Category: Dinner
- Method: Sti Fry
- Cuisine: Thai
Description
This easy Thai basil tofu stir fry is filled with crispy tofu, broccolini and crunchy cashews. It’s a delicious healthy weeknight dinner recipe that’s vegan, has a no added sugar and takes less than 30 minutes to whip up.
Ingredients
- 1/3 cup hoisin sauce
- 2 tablespoons tamari soy sauce
- 1 tablespoons red curry paste or chilli paste
- 2 tablespoons fresh lime juice
- 6 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 450g/ 16oz firm tofu, cut into ½ inch cubes
- 1 tablespoon sesame oil
- 2 red capsicums (bell peppers), thinly sliced
- 2 bunches broccolini, cut in half
- 3 spring onions (scallions), sliced
- 1/3 cup roasted cashews
- 1 packed cup Thai Basil leaves, roughly chopped
- 1 tablespoon sesame seeds
- Basmati rice or brown rice, to serve
Instructions
- In a small bowl whisk together tamari, hoisin sauce, garlic, ginger, lime juice and water, and set aside. If you like things really spicy, add an extra tablespoon of the curry paste. Taste for flavour, adjust as needed.
- Heat 1 tablespoon sesame oil in a wok or large non-stick pan. Add tofu and cook, flipping often on each side for about 5-7 minutes, shaking the pan often to prevent sticking. Set aside.
- Add the capsicum (red peppers), broccolini and spring onion to pan and cook for 1-2 minutes. Add a tablespoon of water and cover with lid. Allow veggies to steam for 2 minutes so they are slightly browned and cooked through.
- Add the tofu back to the skillet, the pre-mixed sauce, cashews and bring to a boil. Reduce to a simmer and let cook for about 3 minutes or until sauce has slightly thickened.
- Remove from the heat and stir in the basil leaves.
- Serve over rice and sprinkle with sesame seeds.
Notes
- Sub regular basil if needed.
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