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.
- 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
- 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.
- Sub regular basil if needed.