Thai Basil Shrimp and Crispy Tofu Stir-Fry
A vibrant Thai stir-fry combining succulent shrimp and crispy pan-fried tofu in a savory-sweet basil sauce. Bursting with fresh Thai basil, chili, and garlic — perfect for a quick weeknight meal.
Ingredients
- 1/2 lb large shrimp, peeled and deveined
- 7 oz extra-firm tofu, pressed and cubed
- 2 tablespoons vegetable oil, divided
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- 2 Thai bird chilies, thinly sliced
- 1 red bell pepper, sliced
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Steamed jasmine rice for serving
Instructions
- 1
Press tofu for 10 minutes, then cut into 3/4-inch cubes. Toss with cornstarch until evenly coated.
- 2
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu cubes and fry until golden and crispy on all sides, about 4-5 minutes. Remove and set aside.
- 3
Add remaining oil to the wok. Stir-fry shrimp for 2 minutes until pink. Remove and set aside with tofu.
- 4
In the same wok, add garlic and Thai chilies. Stir-fry for 30 seconds until fragrant.
- 5
Add bell pepper slices and cook for 2 minutes until slightly softened.
- 6
Mix soy sauce, oyster sauce, fish sauce, and brown sugar in a small bowl. Pour into the wok.
- 7
Return shrimp and tofu to the wok. Toss to coat evenly in the sauce. Cook for 1 minute.
- 8
Remove from heat and fold in the Thai basil leaves until just wilted. Serve immediately over steamed jasmine rice.