Thai Basil Tofu with Curry Roasted Cashews
Inspired by Thai Basil Chicken, this Thai Basil Tofu is crispy, savory, and saucy, making for an explosion of flavors that will leave you craving more! Don't skip the curry cashews! They add an unexpected element and wonderful texture to this dish!
Ingredients
Crispy Tofu
- 1 (16-ounce) block of super-firm or extra-firm tofu (if using extra firm tofu, drain and press for 15 to 20 minutes)
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- Olive oil spray
Curry Roasted Cashews
- 1 tablespoon vegan butter
- 1 cup raw and unsalted cashews
- ½ teaspoon each: curry powder, chili powder, and garlic powder
- ¼ teaspoon kosher salt
Stir Fried Veggies and Sauce
- 2 avocado oil
- 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 Thai chiles
- 1 cup vegetable broth
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegan fish sauce
- 2 teaspoons cornstarch, whisked with 2 teaspoons water
- 1 cup loosely packed fresh torn Thai basil, plus more for garnish
- Toasted sesame seeds, for garnish
Instructions
- Cut the tofu into 1"inch pieces and place in a large bowl with 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 13 to 15 minutes, or until golden and crispy, shaking the basket halfway through, until the tofu is crispy and golden. Remove and set aside.
- Meanwhile, for the cashews, melt the butter over medium-low heat in a large skillet or wok. Add the cashews. Sauté for about 5 to 7 minutes, while stirring, until the cashews are toasted. Season with the curry powder, chili powder, garlic powder, and salt and tossing to coat. Remove and set aside.
- Place the oil in the same skillet that you toasted the cashews in over medium-high heat. Once the oil is hot, 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!
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