Press the tofu by wrapping it in paper towels or a clean kitchen cloth, then placing a heavy pan or skillet on top for about 15 minutes to remove excess moisture.
Slice the tofu into thick batons (around 4 cm x 2 cm) and place them in a large bowl. Sprinkle over the cornflour, salt, and pepper, tossing gently until the pieces are evenly coated.
Heat a little oil in a large frying pan over medium–high heat, then add the tofu.
Cook for 7–8 minutes, turning occasionally, until all sides are golden and crisp. Transfer to a plate and set aside.
Add a touch more oil to the pan and sauté the garlic, ginger, and shallots for 1–2 minutes until fragrant. Add the vegetables and stir-fry for about 4-5 minutes, or until just tender but still vibrant.
Stir through the Zee’s chilli jam and fresh basil until everything is well coated, then toss in the toasted cashews.
Serve with steamed jasmine rice, scattered with sesame seeds, extra basil, and sliced shallots.
