Thai
Thai basil tofu stir-fry
Crisp tofu, bell pepper and green beans in a savory-sweet basil sauce, served with jasmine rice.
Gather
Ingredients
- 1½ cups Jasmine rice
- 16 oz Extra-firm tofu pressed and cubed
- 2 tbsp Cornstarch
- 3 tbsp Neutral oil
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Brown sugar
- 1 Lime
- 1 large Red bell pepper sliced
- 8 oz Green beans cut into 2-inch pieces
- 1 large Shallot thinly sliced
- 3 cloves Garlic minced
- 1 Red chili thinly sliced optional
- 1 packed cup Thai basil leaves picked
Make it
Method
- 1
Cook the jasmine rice according to its package directions. Toss the tofu with the cornstarch until evenly coated.
- 2
Whisk the soy sauce, rice vinegar, brown sugar, juice of half the lime and 2 tablespoons water.
- 3
Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown the tofu for 7–9 minutes, turning occasionally, then transfer it to a plate.
- 4
Add the remaining oil, bell pepper and green beans. Stir-fry for 4 minutes. Add the shallot, garlic and chili and cook for 1 minute.
- 5
Return the tofu to the skillet, add the sauce and toss until glossy. Fold in the basil just until wilted and serve with rice and the remaining lime.
Source & rights
Where this recipe comes from
Original Pantry Start recipe.