Description
A vibrant and flavorful Thai Basil Tofu stir-fry featuring crispy tofu cubes, fresh Thai basil, and a savory sauce with garlic, chili, and bell peppers. This quick and easy dish offers a perfect balance of spicy, sweet, and aromatic notes, ideal for a satisfying vegetarian meal served over steamed rice.
Ingredients
Scale
Main Ingredients
- 14 oz firm tofu (pressed and cut into cubes)
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1-2 Thai bird’s eye chilies, chopped (adjust to spice preference)
Sauce Ingredients
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian oyster sauce for a vegan version)
- 1 tbsp sugar
- 1/2 tsp ground black pepper
- 1 tbsp water (to adjust sauce consistency)
Herbs and Garnish
- 1/4 cup fresh Thai basil leaves (packed)
Serving
- Rice, for serving
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture, which helps in achieving a crisp texture when fried. Then cut the pressed tofu into cubes and set aside.
- Fry the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry them until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside on a plate.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, chopped Thai bird’s eye chilies, and sliced onion. Stir-fry for 1-2 minutes or until the garlic is fragrant and the onions start to soften.
- Add the Sauce: Stir in soy sauce, vegetarian oyster sauce, sugar, and ground black pepper. Mix everything well and let it cook for about 2 minutes until the sauce becomes fragrant and slightly thickens.
- Combine the Tofu and Vegetables: Return the fried tofu to the skillet and stir to coat the tofu with the sauce and vegetables evenly. Add the sliced red bell pepper and continue cooking for another 2-3 minutes, allowing the bell pepper to become tender but retain some crispness.
- Finish with Basil: Add the fresh Thai basil leaves to the skillet and stir for 1 minute until the basil wilt and releases its aroma, enhancing the dish’s flavor.
- Serve: Serve the Thai Basil Tofu hot with steamed rice for a fulfilling and aromatic meal.
Notes
- Pressing tofu removes excess water, making it easier to fry crisp and hold texture.
- Adjust the number of Thai bird’s eye chilies based on your preferred spice level.
- Vegetarian oyster sauce is a great vegan alternative that maintains authentic flavor;
- Do not overcook red bell pepper; it should stay slightly crisp for the best texture contrast.
- This dish pairs well with jasmine or basmati rice.
