15-Minute Thai Basil Shrimp and Tofu Stir-Fry
A lightning-fast weeknight stir-fry with crispy tofu, juicy shrimp, and a bold Thai basil sauce made from soy, oyster sauce, and bird eye chilies. Aromatic, spicy, and on the table in 15 minutes flat.
Ingredients
- 1/2 lb large shrimp, peeled and deveined
- 7 oz firm tofu, pressed and cubed
- 1 cup Thai basil leaves
- 4 cloves garlic, minced
- 2 bird eye chilies, sliced (adjust to taste)
- 1 red bell pepper, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- Steamed jasmine rice for serving
Instructions
- 1
Press tofu for 5 minutes between paper towels to remove moisture. Cut into 3/4-inch cubes.
- 2
Heat 1 tablespoon oil in a wok over high heat. Add tofu cubes and fry undisturbed 2-3 minutes until golden on the bottom. Flip and cook another 2 minutes. Remove and set aside.
- 3
Add remaining oil to the wok. Stir-fry shrimp 1-2 minutes until just pink. Remove.
- 4
In the same wok, sauté garlic and chilies for 15 seconds. Add bell pepper and stir-fry 1 minute.
- 5
Mix soy sauce, oyster sauce, fish sauce, and sugar in a small bowl. Pour into the wok.
- 6
Return tofu and shrimp. Toss to coat in the sauce for 30 seconds.
- 7
Kill the heat, add Thai basil leaves, and toss until just wilted.
- 8
Serve immediately over steamed jasmine rice.