Thai Basil Tofu
Thai Basil Tofu
Ingredients
For the Tofu
- 1 block extra firm tofu, pressed to remove excess moisture
- 1 tablespoon cornstarch
For the Stir-Fry
- 2 tablespoons neutral oil, divided
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 bell pepper, chopped
- 1 jalapeño, sliced (optional)
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
For Serving
- 1/2 cup fresh basil, chopped
- as needed rice, for serving
Instructions
- 1
Press the block of extra firm tofu to remove excess moisture. This can be done by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top for at least 15 minutes.
⏱️ 15 min
- 2
Crumble the pressed tofu into small, bite-sized pieces and place them in a medium bowl.
⏱️ 2 min
- 3
Add 1 tablespoon of cornstarch to the crumbled tofu and mix well until all the tofu pieces are evenly coated. This will help them get crispy when cooked.
⏱️ 3 min
- 4
Heat 1 tablespoon of neutral oil in a large pan or wok over medium heat until shimmering.
⏱️ 1 min
- 5
Add the coated tofu to the hot pan in a single layer if possible. Cook, stirring occasionally, until the tofu becomes golden brown and crispy on all sides, about 8-10 minutes.
⏱️ 10 min
- 6
Once crispy, remove the tofu from the pan and set it aside in a clean bowl.
⏱️ 1 min
- 7
Add the remaining 1 tablespoon of neutral oil to the same pan. If the pan is dry, you may add a little more oil if needed.
⏱️ 1 min
- 8
Add the minced garlic and diced onion to the pan. Sauté until they are softened and fragrant, about 2-3 minutes.
⏱️ 3 min
- 9
Add the chopped bell pepper and sliced jalapeño (if using) to the pan. Continue to cook for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 10
While the vegetables are cooking, prepare the sauce. In a separate small bowl, combine the soy sauce, maple syrup, rice vinegar, and chili garlic sauce. Whisk these ingredients well until thoroughly mixed.
⏱️ 2 min
- 11
Pour the prepared sauce over the vegetables in the pan. Stir to combine.
⏱️ 1 min
- 12
Add the crispy tofu back into the pan with the vegetables and sauce. Mix everything well, ensuring the tofu and vegetables are coated.
⏱️ 1 min
- 13
Cook for 1-2 minutes, allowing the sauce to thicken slightly and cling to the tofu and vegetables.
⏱️ 2 min
- 14
Remove the pan from the heat and stir in the chopped fresh basil.
⏱️ 1 min
- 15
Serve the Thai Basil Tofu immediately over steamed rice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Tofu
For the Tofu
- 1 block extra firm tofu, pressed to remove excess moisture
- 1 tablespoon cornstarch
For the Stir-Fry
- 2 tablespoons neutral oil, divided
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 bell pepper, chopped
- 1 jalapeño, sliced (optional)
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
For Serving
- 1/2 cup fresh basil, chopped
- as needed rice, for serving
Instructions
- 1
Press the block of extra firm tofu to remove excess moisture. This can be done by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top for at least 15 minutes.
⏱️ 15 min - 2
Crumble the pressed tofu into small, bite-sized pieces and place them in a medium bowl.
⏱️ 2 min - 3
Add 1 tablespoon of cornstarch to the crumbled tofu and mix well until all the tofu pieces are evenly coated. This will help them get crispy when cooked.
⏱️ 3 min - 4
Heat 1 tablespoon of neutral oil in a large pan or wok over medium heat until shimmering.
⏱️ 1 min - 5
Add the coated tofu to the hot pan in a single layer if possible. Cook, stirring occasionally, until the tofu becomes golden brown and crispy on all sides, about 8-10 minutes.
⏱️ 10 min - 6
Once crispy, remove the tofu from the pan and set it aside in a clean bowl.
⏱️ 1 min - 7
Add the remaining 1 tablespoon of neutral oil to the same pan. If the pan is dry, you may add a little more oil if needed.
⏱️ 1 min - 8
Add the minced garlic and diced onion to the pan. Sauté until they are softened and fragrant, about 2-3 minutes.
⏱️ 3 min - 9
Add the chopped bell pepper and sliced jalapeño (if using) to the pan. Continue to cook for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 10
While the vegetables are cooking, prepare the sauce. In a separate small bowl, combine the soy sauce, maple syrup, rice vinegar, and chili garlic sauce. Whisk these ingredients well until thoroughly mixed.
⏱️ 2 min - 11
Pour the prepared sauce over the vegetables in the pan. Stir to combine.
⏱️ 1 min - 12
Add the crispy tofu back into the pan with the vegetables and sauce. Mix everything well, ensuring the tofu and vegetables are coated.
⏱️ 1 min - 13
Cook for 1-2 minutes, allowing the sauce to thicken slightly and cling to the tofu and vegetables.
⏱️ 2 min - 14
Remove the pan from the heat and stir in the chopped fresh basil.
⏱️ 1 min - 15
Serve the Thai Basil Tofu immediately over steamed rice and enjoy!
⏱️ 1 min