Thai basil has a way of making even the simplest of stir-fries seem like a masterful dish. Not that this isn't masterful, of course. This is some next-level excellence. Golden tofu, emerald-hued veg and saucy niceness all brought together in one pan in a matter of minutes. That is mastery in a weeknight timeframe.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Trim broccoli, cut into small florets and thinly slice stem. Cut spring onions into 3cm lengths, keeping white and green parts separate. Peel and crush garlic. Pick basil leaves from their stems. Trim and halve snow peas.
Cut tofu into 2cm pieces.
Heat oil in a large frypan or wok over medium-high heat. Add tofu and cook, stirring occasionally, for 3–4 minutes or until golden. Add garlic and cook for 30 seconds or until fragrant.
Add broccoli, snow peas, white spring onion and 20ml (1 tablespoon) water to pan, cover and cook, shaking pan occasionally, for 2–3 minutes or until broccoli has softened.
Add sweet chilli sauce, soy sauce, 20ml (1 tablespoon) water, cashews, basil leaves and green spring onion to pan and cook for 1 minute or until warmed through and well coated. Divide rice between bowls and top with stir-fry.