Description
A flavorful and vibrant Thai Basil Tofu recipe featuring crispy pan-fried tofu stir-fried with fresh Thai basil, aromatic garlic, fiery bird’s eye chilies, and colorful bell pepper. This quick and easy stir-fry offers a delicious vegetarian twist on a classic Thai favorite, perfect for a satisfying weeknight meal served over steamed rice.
Ingredients
Scale
Tofu and Vegetables
- 14 oz firm tofu (pressed and cut into cubes)
- 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)
Sauces and Seasoning
- 2 tbsp vegetable oil
- 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
- 1/4 cup fresh Thai basil leaves (packed)
- 1 tbsp water (to adjust sauce consistency)
For Serving
- Rice, for serving
Instructions
- Prepare the tofu: Press the tofu to remove excess moisture. Cut the tofu into cubes and set aside to ensure it fries evenly and crisps nicely.
- 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 until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside to keep it crisp.
- Sauté aromatics and vegetables: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic, Thai bird’s eye chilies, and sliced onion. Stir-fry for 1-2 minutes until the garlic becomes fragrant and the onions start to soften.
- Add sauces and seasoning: Stir in the soy sauce, vegetarian oyster sauce, sugar, and black pepper. Mix everything together and cook for another 2 minutes, allowing the sauce to become fragrant and slightly thicken.
- Combine tofu and vegetables: Return the fried tofu to the skillet. Stir to coat the tofu evenly with the sauce and aromatics. Add the sliced red bell pepper and cook for 2-3 minutes until the bell pepper is tender but retains a slight crispness.
- Add fresh basil: Stir in the fresh Thai basil leaves and cook for 1 more minute until the basil wilts and releases its fragrant aroma.
- Serve: Serve the Thai Basil Tofu hot with steamed rice for a complete and satisfying meal.
Notes
- For a vegan version, use vegetarian oyster sauce instead of regular oyster sauce.
- Adjust the number of bird’s eye chilies to control spice level.
- Pressing the tofu is crucial to achieve a crispy texture when frying.
- You can add other vegetables such as snap peas or carrots for extra color and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
