Thai Basil Tofu Stir-Fry
A delicious and quick vegan stir-fry featuring crispy tofu, fresh Thai basil, and spicy chiles, served over steamed jasmine rice.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
55g carbs
10g fat
Ingredients
For 4 servings
- 400 g tofu
- 2 tablespoon vegetable oil
- 4 clove garlic
- 2 red chili
- 4 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves
- 2 cup jasmine rice
- 4 cup water
Instructions
- 1
Press tofu to remove excess moisture, then cut into 1-inch cubes.
- 2
Cook jasmine rice: combine rice and water in a pot, bring to a boil, reduce heat to low, and cover, cooking for 15 minutes or until water is absorbed.
- 3
While rice cooks, heat vegetable oil in a large pan over medium-high heat.
- 4
Add tofu cubes to the pan, frying until all sides are golden brown, about 8 minutes.
- 5
Mince garlic and slice red chili thinly.
- 6
Add garlic and sliced chili to the pan with the tofu, stir-frying for 1 minute.
- 7
Mix in soy sauce and sugar, stirring until tofu is well-coated and sauce is heated through.
- 8
Turn off heat and gently stir in Thai basil leaves until just wilted.
- 9
Serve stir-fry over steamed jasmine rice.
Cook it this week.
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