Thai Basil Tofu Stir-Fry
Thai Basil Tofu Stir-Fry
Ingredients
For the Tofu & Veggies
- 1 block extra firm tofu, pressed to remove excess water
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
- 1/2 red onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 cup basil leaves
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon ginger powder
Instructions
- 1
Tear the pressed tofu into bite-sized pieces and place them in a large bowl.
⏱️ 3 min
- 2
Sprinkle the cornstarch over the tofu pieces and toss until they are evenly coated.
⏱️ 2 min
- 3
Heat the neutral oil in a large pan or wok over medium-high heat. Add the coated tofu to the hot pan in a single layer. Cook for 5-7 minutes, or until the tofu pieces are golden brown and crispy. Remove the cooked tofu from the pan and set it aside.
⏱️ 7 min
- 4
In a small bowl, combine the soy sauce, rice vinegar, maple syrup, chili garlic sauce, and ginger powder. Whisk all the sauce ingredients together until well combined.
⏱️ 3 min
- 5
Using the same pan, add the sliced red onion and red bell pepper. Sauté for 3-5 minutes until the vegetables are slightly softened. Then, add the minced garlic and sauté for another 1 minute.
⏱️ 6 min
- 6
Return the cooked tofu to the pan with the sautéed vegetables. Pour the prepared sauce over the tofu and vegetables. Stir everything thoroughly until all ingredients are well coated with the sauce. Finally, add the fresh basil leaves and toss until the basil is wilted.
⏱️ 4 min
- 7
Serve the Thai Basil Tofu Stir-Fry immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Tofu Stir-Fry
For the Tofu & Veggies
- 1 block extra firm tofu, pressed to remove excess water
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
- 1/2 red onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 cup basil leaves
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon ginger powder
Instructions
- 1
Tear the pressed tofu into bite-sized pieces and place them in a large bowl.
⏱️ 3 min - 2
Sprinkle the cornstarch over the tofu pieces and toss until they are evenly coated.
⏱️ 2 min - 3
Heat the neutral oil in a large pan or wok over medium-high heat. Add the coated tofu to the hot pan in a single layer. Cook for 5-7 minutes, or until the tofu pieces are golden brown and crispy. Remove the cooked tofu from the pan and set it aside.
⏱️ 7 min - 4
In a small bowl, combine the soy sauce, rice vinegar, maple syrup, chili garlic sauce, and ginger powder. Whisk all the sauce ingredients together until well combined.
⏱️ 3 min - 5
Using the same pan, add the sliced red onion and red bell pepper. Sauté for 3-5 minutes until the vegetables are slightly softened. Then, add the minced garlic and sauté for another 1 minute.
⏱️ 6 min - 6
Return the cooked tofu to the pan with the sautéed vegetables. Pour the prepared sauce over the tofu and vegetables. Stir everything thoroughly until all ingredients are well coated with the sauce. Finally, add the fresh basil leaves and toss until the basil is wilted.
⏱️ 4 min - 7
Serve the Thai Basil Tofu Stir-Fry immediately.
⏱️ 1 min