Thai Basil Cashew Stir Fry With Jasmine Rice Recipe

About this recipe

Dive into the delicious world of Thai cuisine with this Thai Basil & Cashew Stir-Fry paired perfectly with jasmine rice. This vegetarian dish is a delightful blend of crispy tofu, crunchy cashews, and fresh vegetables like carrots, red bell peppers, and spring onions, all cooked in a savory sauce infused with soy, oyster mushroom flavors, and a hint of sweetness from brown sugar. The aromatic Thai basil adds a distinct herby note that elevates every bite. It's a balanced meal with 37g of protein, 149g of carbs, and 996 calories per serving, making it both nourishing and satisfying. Perfect for a weekday dinner, this recipe is ready in just 35 minutes and offers a taste of Thailand from the comfort of your kitchen. Serve it warm, garnished with fresh Thai basil or spring onions, and enjoy a comforting yet energizing meal that’s sure to please.

Ingredients

• 300G Natco Cashews, 300G
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 200G Chilli Paste With Holy Basil, 200G
• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• - 60g Red Chili
• 100 g Yorkshire English Carrots 100G
• 1 piece Yellow Bell Pepper
• Bunch Spring Onion (Bunch)
• - Amoy Dark Soy Sauce
• 500 ml Crucials Hot Stuff Sauce 500Ml
• 300G Brown Sugar With Ginger, 300G
• - Leaves Lime Kaffir Organic Fresh Dried Lime Leaves Natural Lime Leaves
• 200G Natco Coconut Flakes, 200G
• Each Pepper Red- Each

Instructions

1. 1. Rinse the jasmine rice thoroughly and cook it in a pot with 300 ml of water until tender, then set aside.
2. 2. Cut the tofu into bite-sized cubes and pat dry with a kitchen towel to remove excess moisture.
3. 3. Heat olive oil in a large skillet or wok over medium heat and sauté the tofu until golden and crispy, then remove and set aside.
4. 4. Finely chop the garlic and slice the red chili thinly; add them to the same pan and sauté until fragrant, about 1 minute.
5. 5. Slice the carrot and red bell pepper into thin strips, and chop the spring onions; add them to the pan and stir-fry for 2-3 minutes.
6. 6. Add the cashews to the pan and sauté until lightly toasted, ensuring they don’t burn.
7. 7. Mix soy sauce, oyster mushroom sauce, and brown sugar in a small bowl until combined, then pour into the pan and toss well.
8. 8. Return the tofu to the pan and stir to coat with the sauce, cooking for another minute.
9. 9. Add the Thai basil leaves and stir gently until just wilted, about 30 seconds.
10. 10. Season with Maldon Sea Salt Flakes and Rajah Ground Black Pepper, adjusting quantities as needed.
11. 11. Plate the cooked jasmine rice and spoon the stir-fry over the rice, ensuring an even distribution of sauce and ingredients.
12. 12. Garnish with additional Thai basil leaves or chopped spring onions, if desired, and serve warm.