Spicy Thai Basil Tofu Stir-Fry

Name: Spicy Thai Basil Tofu Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 3 Thai bird chilies, sliced; 1 red bell pepper, sliced; 1 cup green beans, trimmed and halved; 2 tablespoons soy sauce; 1 tablespoon oyster sauce (or mushroom sauce for vegan); 1 tablespoon dark soy sauce; 1 teaspoon sugar; 1 cup fresh Thai basil leaves; 2 cups cooked jasmine rice; Cornstarch for coating tofu

A bold and aromatic Thai stir-fry with crispy tofu, fresh Thai basil, and a fiery chili-garlic sauce served over jasmine rice. Vegan-friendly and ready in 20 minutes.

Prep: PT10M Cook: PT10M 2 servings

Ingredients

14 oz extra-firm tofu, pressed and cubed
2 tablespoons vegetable oil
4 cloves garlic, minced
3 Thai bird chilies, sliced
1 red bell pepper, sliced
1 cup green beans, trimmed and halved
2 tablespoons soy sauce
1 tablespoon oyster sauce (or mushroom sauce for vegan)
1 tablespoon dark soy sauce
1 teaspoon sugar
1 cup fresh Thai basil leaves
2 cups cooked jasmine rice
Cornstarch for coating tofu

Instructions

1
Press tofu for 15 minutes, then cut into 1-inch cubes. Toss with cornstarch until lightly coated.
2
Heat 1 tablespoon oil in a wok over high heat. Fry tofu cubes until golden and crispy on all sides, about 5 minutes. Remove and set aside.
3
Add remaining oil to the wok. Stir-fry garlic and Thai chilies for 30 seconds until fragrant.
4
Add bell pepper and green beans. Stir-fry for 2 minutes until crisp-tender.
5
Mix soy sauce, dark soy sauce, oyster sauce, and sugar in a small bowl.
6
Pour sauce mixture into the wok and toss vegetables to coat.
7
Return crispy tofu to the wok and gently toss to combine.
8
Remove from heat and fold in fresh Thai basil leaves until just wilted.
9
Serve immediately over steamed jasmine rice.

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