Ingredients

Instructions

1. 1

   Wrap the tofu block in paper towels and press for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

2. 2

   In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, and brown sugar until the sugar dissolves.

3. 3

   Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the cashews and toast them, stirring frequently, until golden brown (about 2-3 minutes). Remove cashews and set aside.

4. 4

   Increase heat to medium-high and add the remaining tablespoon of oil. Add the tofu cubes in a single layer and pan-fry until golden and crispy on multiple sides, about 6 minutes.

5. 5

   Push the tofu to one side of the pan. Add the minced garlic and sliced chilies to the empty side and stir-fry for 30 seconds until fragrant.

6. 6

   Add the bok choy and sliced red bell pepper to the pan. Toss everything together and stir-fry for 2-3 minutes until the greens are wilted but the stems are still crisp.

7. 7

   Pour the sauce mixture over the ingredients and toss well to coat everything evenly.

8. 8

   Turn off the heat and immediately stir in the fresh Thai basil leaves and the toasted cashews. Toss until the basil just starts to wilt, then serve immediately.