Thai Basil Tofu Stir-Fry
A fragrant and flavorful Thai-inspired tofu stir-fry with basil, perfect for pescatarians.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 9 ⅓ oz extra-firm tofu, cubed
- ⅔ tbsp soy sauce
- ⅔ tbsp cornstarch
- ⅔ tbsp vegetable oil
- 1 ⅓ tbsp soy sauce
- ⅔ tbsp oyster sauce
- ⅔ tbsp hoisin sauce
- ⅔ tbsp water
- ⅔ tsp brown sugar
- ⅔ bell pepper, sliced
- ⅔ onion, sliced
- 1 ⅓ Thai chilies, sliced (adjust to spice preference)
- 2 cloves garlic, minced
- ⅔ cup fresh basil leaves
- ⅔ Cooked jasmine rice
- ⅔ Lime wedges
- ⅔ Sliced red chilies
- ⅔ Extra basil leaves
Instructions
- Press tofu to remove excess water, then toss with soy sauce and cornstarch.
- Heat oil in a wok or large skillet over high heat. Add tofu and cook until crispy, about 5-7 minutes. Remove and set aside.
- In the same pan, stir-fry bell pepper, onion, chilies, and garlic until fragrant and slightly softened.
- Add the stir-fry sauce and cooked tofu back to the pan. Stir well to combine.
- Remove from heat and stir in fresh basil leaves until wilted.
- Serve the stir-fry over jasmine rice, garnished with lime wedges, sliced chilies, and extra basil leaves.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 18g |
| carbohydrates | 20g |
| fat | 20g |
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