Few dishes capture Thai cooking quite like a basil-infused stir-fry. This Thai Tofu Basil Stir-Fry balances savoury, sweet and spicy flavours in a plant-based take on a much-loved classic: golden tofu, crunchy cashews and aromatic Thai basil, all tossed in a glossy sauce. It’s one of our favourite vegan recipes, satisfying enough that nobody misses the meat.
It comes together in minutes, so it sits comfortably among your quick midweek dinner recipes. It’s also impressive enough to anchor a Thai dinner party. Serve it over jasmine rice alongside a few sharing plates for a relaxed, restaurant-quality feast at home.
Thai Tofu Basil Stir-Fry
Golden crumbled tofu, crunchy cashews and fragrant Thai basil in a savoury sauce with a fiery chilli kick. Serve over jasmine rice for a quick and satisfying midweek meal.
Ingredients
For the stir-fry
- 2 tablespoons oil, divided
- A handful of whole cashews
- 300 g firm tofu, drained and crumbled into chunky pieces
- 2 spring onions, chopped, white and green parts separated
- 2 garlic cloves, finely chopped
- ½ red pepper, chopped
- 2 Thai red chillies, sliced, or to taste
For the sauce
- 3 tablespoons soy sauce
- 240 ml vegetable stock
- 2 teaspoons cornflour
- 1 tablespoon vegan fish sauce, or extra soy sauce
- 3 tablespoons hoisin sauce
To finish and serve
- A handful of fresh Thai basil leaves
- Cooked jasmine rice
- Extra sliced chilli and Thai basil, to garnish
Method
- Toast the cashews. Heat 1 tablespoon of oil in a wok or large frying pan over a medium heat. Add the cashews and stir-fry until golden, then lift them out and set aside.
- Cook the tofu. Add the remaining tablespoon of oil to the same pan. Add the crumbled tofu and stir-fry for 3–4 minutes, until lightly golden, keeping some chunky pieces for texture.
- Add the aromatics. Stir in the white parts of the spring onions and the garlic. Cook for 1 minute, stirring, until fragrant.
- Add the pepper and chillies. Toss in the chopped red pepper and sliced Thai chillies. Stir-fry for another 2 minutes.
- Mix the sauce. In a small bowl, whisk together the soy sauce, cool vegetable stock, cornflour, vegan fish sauce and hoisin sauce until smooth.
- Combine and simmer. Pour the sauce into the pan and stir well. Bring to a gentle simmer and cook until the sauce thickens slightly. Return the toasted cashews to the pan.
- Finish with Thai basil. Stir in the Thai basil leaves and the green parts of the spring onions. Cook for about 30 seconds, just until the basil wilts.
- Serve. Spoon over cooked jasmine rice and garnish with extra sliced chilli and fresh Thai basil.
Cook’s note: Thai basil gives this stir-fry its distinctive aromatic flavour. For a firmer tofu texture, press it before crumbling. Adjust the number of chillies to suit your taste.
Make it vegan: Use vegan fish sauce rather than regular fish sauce, or substitute extra soy sauce. Choose vegetable stock and hoisin sauce suitable for vegans.
Joseph Joseph Space Folding Handle Ceramic Non-stick 32cm Blue Wok
Smart, streamlined and especially handy for smaller kitchens, this blue wok from Joseph Joseph is designed to save storage space without compromising on performance. The folding stainless-steel handle is the real stand-out feature, making it a practical choice for cooks who want professional-looking cookware that is easier to tuck away.
- 32cm wok designed for stir-frying, steaming and boiling
- Folding SwingLock™ stainless-steel handle helps save up to 50% more space than standard pans
- Ceramic non-stick coating free from PTFE, PFAS, PFOA, lead and cadmium
- Suitable for all hob types, including induction
- Oven safe up to 232°C / 450°F
- Dishwasher safe, although hand washing is recommended to prolong performance
A stylish, hard-working wok with a clever folding handle that makes storage far easier than usual.
Further Reading
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