Inspired by Thai Basil Chicken, this Thai Basil Tofu is just as delicious as its counterpart! Crispy tofu is tossed in a savory sauce of aromatic thai basil, garlic, and chilis – making for an explosion of flavors that will leave you craving more! Don’t skip the curry cashews! They add wonderful texture to this dish, they’re downright delicious!

Thai Basil Tofu

Ya’ll, this  Thai Basil tofu might be my favorite recipe I’ve ever created. Before my wife and I went vegan, we used to order Thai Basil Chicken  on a weekly basis, sometimes more. So to be able to enjoy it now as a vegan makes me SO happy! If you love Thai basil as much as I do, this dish is for you!

Grab a drink and lets get to cookin’ the best Thai Basil Tofu with Curry Roasted Cashews!

What is Thai Basil Tofu?

My Thai Basil Tofu with Curry Roasted Cashews recipe is inspired by Thai Basil Chicken (also known as Phat kaphrao or stir-fried holy basil). While the exact origins of Thai Basil Tofu are not documented, it is believed to have emerged in Thailand as a variation of the traditional Thai stir-fry dish called “Pad Krapow.” Thai cuisine is deeply influenced by its neighboring countries, including China and India, as well as other Southeast Asian cultures. Over time, Thai chefs and home cooks have adapted and created unique dishes that reflect their own culinary traditions and local ingredients.

Usually Thai Basil Chicken consists of meat stir-fried with basil and garlic. Over the years, local Thai vegetables were added to the dish to reduce street vendor’s cost and increase their profits. It’s said that phat kaphrao was included as part of Prime Minister Field Marshal Plaek Phibunsongkhram’s Thai cultural mandates during WWII.

My Thai Basil Tofu with Curry Roasted Cashews is a bit different from its traditional counterpart, but I’ve incorporated many of the same ingredients which I think makes for a delicious vegan version!

How to Make Thai Basil Tofu

I’m not trying to put your favorite Thai restaurant out of business, but you’re gonna be flabbergasted at how easy it is to prepare my Thai Basil Tofu with Curry Roasted Cashews at home. It’s so simple! Here’s how:

1. Press, coat and bake your tofu
2. While the tofu is in the oven, quickly pan roast the cashews and set them aside – don’t skip the cashews, they’re pure GOLD!
3. In the same pan, sauté the veggies until just softened. Add the sauce ingredients and simmer until thickened. Toss in your basil, half of the quick-roasted cashews, crispy baked tofu, and serve over rice!

So easy, right?!

spice up your weekend plans with better than takeout Thai Basil Tofu with Curry Roasted Cashews

I hope ya’ll love this recipe as much as I do! If you give my Thai Basil Tofu with Curry Roasted Cashews a try, I want to know! Snap a photo or video and show me your best take-in plates by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.  I love seeing all your recreations of my recipes! Until next time, friends!

Thai Basil Tofu with Curry Roasted Cashews

Ashley

Inspired by Thai Basil Chicken, this Thai Basil Tofu is just as delicious as its counterpart! Crispy tofu is tossed in a savory sauce of aromatic thai basil, garlic, and chilis - making for an explosion of flavors that will leave you craving more! Don't skip the curry cashews! They add wonderful texture to this dish, they're downright delicious!

5 from 1 vote

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Cook Time 20 minutes mins

Course Vegan

Cuisine Thai-Inspired

Servings 2 - 4

Ingredients

  

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Crispy Tofu

• 1 16-ounce block super-firm or extra-firm tofu (if using extra firm tofu, drain and pres for 15 to 20 minutes )
• 1/2 cup cornstarch
• 1 ½ teaspoons kosher salt divided
• 1 teaspoon fresh cracked black pepper
• Olive oil spray

Curry Roasted Cashews

• 2 tablespoons vegan butter
• 1 cup raw and unsalted cashews
• ½ teaspoon each: curry powder chili powder, garlic powder

Stir Fried Veggies and Sauce

• 2 tablespoons vegan butter
• 1 bunch green onion cut into 1-inch sections, white and green parts divided
• 1 large red bell pepper finely chopped
• 6 cloves minced garlic
• 4-5 dried Thai chiles *see recipe notes for substitution
• 1 cup vegetable broth
• 3 tablespoons hoisin sauce
• 2 tablespoons low-sodium tamari or soy sauce
• 2 tablespoons vegan fish sauce *see recipe notes for substitutions
• 2 teaspoons cornstarch whisked with 2 teaspoons water
• 1 cup packed fresh torn Thai basil plus more for garnish (*see recipe notes for substitution)
• Toasted sesame seeds for garnish

Instructions

 

• Cut the tofu into 1"inch pieces and place in a large bowl withe the cornstarch, salt, and pepper. Toss to combine, ensuring each tofu piece is coated in the cornstarch.
• Preheat your air fryer to 400°F (200°C). Place the coated tofu pieces in the air fryer basket in a single layer. Lightly spray them with olive oil. Air fry for about 10-12 minutes, shaking the basket halfway through, until the tofu is crispy and golden. Remove and set aside.
• Meanwhile, for the cashews, melt the vegan butter over medium heat in a large skillet or wok. Add the cashews, curry powder, chili powder, garlic powder, and salt. Sauté for about 4-5 minutes until the cashews are toasted. Remove and set aside.
• Place the remaining 2 tablespoons of butter in the same skillet that you toasted the cashews in over medium-high heat. Once the butter is melted, add the white parts of the green onion, bell pepper, garlic and chiles, and sauté until they’re just softened, 4 to 5 minutes.
• Pour in the broth, hoisin, tamari, vegan fish sauce and cornstarch slurry. Stir to combine, reduce heat to low and simmer until the sauce thickens, 7 to 8 minutes. Add the green parts of the green onion, basil, ½ of the roasted cashews and crispy baked tofu, tossing gently until the tofu and cashews are fully coated in sauce.
• Serve over rice or noodles with toasted sesame seeds, roasted cashews and fresh basil. ENJOY!

Notes

* To press tofu, you can either use a tofu press, or you can use a few simple items you have laying around in your kitchen. If you don’t have a press, you need a kitchen towel, something flat like a cutting board, a large pan, and something heavy to serve as weights—like a few large cans. Wrap the tofu completely in the kitchen towel and place it on a plate to absorb any excess liquid that may release from the towel. Place the cutting board on top of the tofu so the pan has something flat to sit on. Place the pan on the cutting board, then load the cans into the pan—leave them there to press the tofu for the amount of time specified in the recipe. The weight will press out the excess liquid from the tofu. Note: This only works for extra-firm or firm tofu! Also, whether you’re using a tofu press or homemade pressing set-up with a pan and weights, the pressing time is the same

*If you’re unable to find dried Thai chiles, you can substitute them for fresh serrano peppers or Fresno chile peppers

*I can typically find Thai basil at my local Asian markets. If you’re unable to get Thai basil, simply swap it for regular basil.

*The brands of vegan fish sauce I use are Ocean’s Halo (which I purchase at Whole Foods) and VFish (which can be found on Amazon). To substitute, you can use coconut aminos or sub for extra tamari or Soy sauce (4 tablespoons total if using extra tamari or soy).

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