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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the pressed and cubed tofu with cornstarch, 1 tablespoon soy sauce, and sesame oil. Toss gently to coat the tofu evenly. Spread the tofu in a single layer on the prepared baking sheet.

Bake the tofu for 15-20 minutes, flipping halfway through, until golden brown and slightly crispy.

While the tofu bakes, prepare the sauce. In a small bowl, whisk together 2 tablespoons soy sauce, dark soy sauce (if using), vegetarian oyster sauce, maple syrup, and water. Set aside.

Heat canola oil in a large skillet or wok over medium-high heat. Add minced Thai red chilis (or red pepper flakes), minced garlic, and sliced shallot. Sauté for 1-2 minutes until fragrant.

Add the green beans to the skillet and stir-fry for 3-4 minutes until tender-crisp.

Add the baked tofu to the skillet. Pour in the prepared sauce and toss everything together to coat the tofu and vegetables. Cook for 1-2 minutes, allowing the sauce to thicken slightly.

Remove the skillet from heat and stir in the Thai basil leaves until just wilted.

Serve immediately over cooked jasmine rice, optionally topped with a fried egg.


Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the pressed and cubed tofu with cornstarch, 1 tablespoon soy sauce, and sesame oil. Toss gently to coat the tofu evenly. Spread the tofu in a single layer on the prepared baking sheet.

Bake the tofu for 15-20 minutes, flipping halfway through, until golden brown and slightly crispy.

While the tofu bakes, prepare the sauce. In a small bowl, whisk together 2 tablespoons soy sauce, dark soy sauce (if using), vegetarian oyster sauce, maple syrup, and water. Set aside.

Heat canola oil in a large skillet or wok over medium-high heat. Add minced Thai red chilis (or red pepper flakes), minced garlic, and sliced shallot. Sauté for 1-2 minutes until fragrant.

Add the green beans to the skillet and stir-fry for 3-4 minutes until tender-crisp.

Add the baked tofu to the skillet. Pour in the prepared sauce and toss everything together to coat the tofu and vegetables. Cook for 1-2 minutes, allowing the sauce to thicken slightly.

Remove the skillet from heat and stir in the Thai basil leaves until just wilted.

Serve immediately over cooked jasmine rice, optionally topped with a fried egg.
