Thai Basil Tofu Stir Fry with Pickled Vegetables
Thai Basil Tofu Stir Fry with Pickled Vegetables
Ingredients
For the Crispy Tofu
- 1 pound firm tofu, pressed and crumbled
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons dark soy sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Pickled Vegetables
- 1 carrot, shredded or julienned
- 1 1/2 cups green cabbage, shredded
- 1/2 red onion, thinly sliced
- 1/4 cup rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
For the Stir Fry
- 1 tablespoon olive oil, for cooking
- 3 cloves garlic, sliced
- 1/2 yellow onion, sliced
- 1 red bell pepper, diced
- 1/2 cup stir-fry sauce, pre-made or homemade
- 1 handful fresh Thai basil, leaves picked
- 1 lime, cut in half
For Serving
- 2 cups jasmine rice, cooked
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, crumble the pressed tofu. Add the tomato paste, olive oil, dark soy sauce, maple syrup, garlic powder, smoked paprika, and black pepper. Mix thoroughly with a spatula until the tofu is evenly coated.
⏱️ 5 min
- 3
Spread the seasoned tofu mixture onto the prepared baking sheet in a single layer. Bake for 30 minutes, stirring the tofu every 10 minutes to ensure even crisping. The tofu should be crispy at the edges.
⏱️ 30 min•🌡️ 400
- 4
While the tofu bakes, prepare the pickled vegetables. In a mixing bowl, combine the shredded carrot, shredded green cabbage, and thinly sliced red onion. Add the rice vinegar, granulated sugar, and salt. Add the chopped fresh cilantro. Mix everything well and set aside to allow the flavors to meld and the vegetables to soften slightly.
⏱️ 10 min
- 5
Heat a large pan or wok over high heat until it is very hot. Add 1 tablespoon of olive oil. Add the sliced garlic and sliced yellow onion and cook for 2-3 minutes until aromatic.
⏱️ 3 min
- 6
Add the diced red bell pepper to the pan and continue to cook for another 2-3 minutes, stirring frequently.
⏱️ 3 min
- 7
Add the baked crispy tofu from the oven to the pan. Keep all ingredients in the pan moving constantly to prevent them from becoming soft, cooking for about 2 minutes.
⏱️ 2 min
- 8
Pour in the pre-made stir-fry sauce. Toss the ingredients in the pan until the sauce coats everything and turns glossy, about 1-2 minutes.
⏱️ 2 min
- 9
Remove the pan from the heat. Add the fresh Thai basil leaves and squeeze the juice from one half of the lime over the stir fry. Toss gently to combine.
⏱️ 1 min
- 10
To serve, plate the cooked jasmine rice. Spoon a generous portion of the Thai basil tofu stir fry next to the rice. Load a generous amount of the prepared pickled vegetables on top of the dish. Squeeze the remaining fresh lime juice over the entire plate before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Tofu Stir Fry with Pickled Vegetables
For the Crispy Tofu
- 1 pound firm tofu, pressed and crumbled
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons dark soy sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Pickled Vegetables
- 1 carrot, shredded or julienned
- 1 1/2 cups green cabbage, shredded
- 1/2 red onion, thinly sliced
- 1/4 cup rice vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
For the Stir Fry
- 1 tablespoon olive oil, for cooking
- 3 cloves garlic, sliced
- 1/2 yellow onion, sliced
- 1 red bell pepper, diced
- 1/2 cup stir-fry sauce, pre-made or homemade
- 1 handful fresh Thai basil, leaves picked
- 1 lime, cut in half
For Serving
- 2 cups jasmine rice, cooked
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, crumble the pressed tofu. Add the tomato paste, olive oil, dark soy sauce, maple syrup, garlic powder, smoked paprika, and black pepper. Mix thoroughly with a spatula until the tofu is evenly coated.
⏱️ 5 min - 3
Spread the seasoned tofu mixture onto the prepared baking sheet in a single layer. Bake for 30 minutes, stirring the tofu every 10 minutes to ensure even crisping. The tofu should be crispy at the edges.
⏱️ 30 min•🌡️ 400 - 4
While the tofu bakes, prepare the pickled vegetables. In a mixing bowl, combine the shredded carrot, shredded green cabbage, and thinly sliced red onion. Add the rice vinegar, granulated sugar, and salt. Add the chopped fresh cilantro. Mix everything well and set aside to allow the flavors to meld and the vegetables to soften slightly.
⏱️ 10 min - 5
Heat a large pan or wok over high heat until it is very hot. Add 1 tablespoon of olive oil. Add the sliced garlic and sliced yellow onion and cook for 2-3 minutes until aromatic.
⏱️ 3 min - 6
Add the diced red bell pepper to the pan and continue to cook for another 2-3 minutes, stirring frequently.
⏱️ 3 min - 7
Add the baked crispy tofu from the oven to the pan. Keep all ingredients in the pan moving constantly to prevent them from becoming soft, cooking for about 2 minutes.
⏱️ 2 min - 8
Pour in the pre-made stir-fry sauce. Toss the ingredients in the pan until the sauce coats everything and turns glossy, about 1-2 minutes.
⏱️ 2 min - 9
Remove the pan from the heat. Add the fresh Thai basil leaves and squeeze the juice from one half of the lime over the stir fry. Toss gently to combine.
⏱️ 1 min - 10
To serve, plate the cooked jasmine rice. Spoon a generous portion of the Thai basil tofu stir fry next to the rice. Load a generous amount of the prepared pickled vegetables on top of the dish. Squeeze the remaining fresh lime juice over the entire plate before serving.
⏱️ 3 min