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
• 60 g 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.

How to make Thai Basil Cashew Stir Fry With Jasmine Rice

1. Cook rice and crisp tofu. Cook the rinsed jasmine rice with 300 ml of water until tender. Cube the tofu and pat it dry, then sauté it in olive oil over medium heat until golden and crispy and set aside.
2. Stir-fry the vegetables. Sauté chopped garlic and sliced red chilli for about 1 minute, then add strips of carrot and red bell pepper with chopped spring onions and stir-fry for 2-3 minutes.
3. Toast cashews and add sauce. Toast the cashews in the pan until lightly coloured without letting them burn, then pour in a mix of soy sauce, oyster mushroom sauce and brown sugar and toss well.
4. Return tofu and basil. Return the tofu and stir for another minute to coat, add the basil for about 30 seconds until just wilted, and season with sea salt flakes and ground black pepper.
5. Plate and serve. Spoon the stir-fry over the jasmine rice so the sauce is evenly spread, garnish with extra basil or spring onions and serve warm.

Frequently asked questions

How long does Thai Basil Cashew Stir Fry with Jasmine Rice take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking for the rice, tofu and vegetables.

Is Thai Basil Cashew Stir Fry with Jasmine Rice vegetarian?

Yes, it is vegetarian. It combines crispy tofu, cashews, peppers and holy basil chilli paste with jasmine rice.

When should I add the cashews to the stir fry?

Add them once the carrot and peppers have had a couple of minutes, and sauté just until lightly toasted before the sauce goes in. Watch closely, as cashews go from golden to burnt quickly.

Can I use peanuts instead of cashews?

Yes, roasted peanuts give a similar crunch and a slightly stronger flavour. Toast them in the pan at the same stage as the cashews.

How can I make the basil stir fry less hot?

Use less of the chilli paste and hot sauce, and deseed the red chilli. A little extra brown sugar in the sauce also rounds off the heat.