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4 from 3 votes

Crispy Tofu with Thai Chili Paste, Cashews and Kale

Tossed in a super flavorful sauce made from Thai Chili Paste, this healthy stir-fry with tofu, kale and cashews is high in protein and is naturally vegan and gluten-free.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: Thai
Keyword: 20 minute meal, easy dinner, stir fry, vegan recipe
Servings: 4 servings
Calories: 251kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Mixing Bowl
  • Wok


For the sauce:

  • 4 Tbsp Nam Prik Pao (store-bought or using this recipe)
  • 4 Tbsp Water
  • 1 Tbsp Cornstarch
  • 1 Tbsp Soy Sauce (use Tamari for gluten-free)

For the stir-fry:

  • 16 oz Extra-Firm Tofu
  • 1 Tbsp Cornstarch
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1 Tbsp Oil
  • 4 cups Curly-Leaf Kale, roughly chopped (or 1 bunch)
  • ½ cup Roasted, Unsalted Cashews
  • Rice, for serving (optional)


  • Whisk together all of the sauce ingredients (or combine in a mason jar and shake well - my preferred method). You can make this up to a week in advance and refrigerate until you're ready to use it.
  • Drain tofu and press as much liquid out as possible. Slice into cubes and press with paper towels to remove any extra liquid. Toss tofu cubes with cornstarch, salt and pepper.
  • Heat a wok over medium-high heat. Add oil. When oil begins to shimmer, add tofu and saute until deep golden brown and crisp on the outside, 4 to 6 minutes. Transfer to a plate and return wok to heat.
  • To hot wok, add kale and a couple tablespoons of water. Saute until kale is bright green and tender, but not soggy, and water is cooked off, about 2 minutes. Add cashews and saute to heat through, about 1 minute.
  • Add tofu back into the pan and pour sauce over top. Toss to coat all of the ingredients in sauce and continue cooking until sauce thickens, 1 minute more.


Serving: 1g | Calories: 251kcal | Carbohydrates: 22g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 645mg | Potassium: 682mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6727IU | Vitamin C: 83mg | Calcium: 148mg | Iron: 4mg