Thai Basil Tofu Rice Bowl
A vegetarian twist on the classic Thai dish Pad Kra Pow, featuring crispy tofu and aromatic Thai basil in a flavorful sauce served over rice.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp soy sauce
- ½ tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- ½ 2-3 Thai chilies, minced (adjust to spice preference)
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ onion, sliced
- ½ cup fresh Thai basil leaves
- ½ Cooked jasmine rice, for serving
Instructions
- In a bowl, toss tofu cubes with soy sauce and cornstarch until well coated.
- Heat 1 tbsp of oil in a large skillet over medium-high heat. Add tofu cubes and cook until crispy on all sides. Remove tofu from the skillet and set aside.
- In the same skillet, add the remaining oil. Saute garlic and Thai chilies for about 30 seconds until fragrant.
- Add bell peppers and onion, stir-fry for 3-4 minutes until slightly tender.
- Return the crispy tofu to the skillet and mix well with the vegetables.
- Add Thai basil leaves and stir until they wilt.
- Serve the tofu and vegetable mixture over cooked jasmine rice.
- Garnish with additional Thai basil leaves and sliced Thai chilies if desired.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 14g |
| carbohydrates | 20g |
| fat | 18g |
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