Ingredients
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1 block (14 oz) extra-firm tofu, cubed
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2 tablespoons soy sauce (gluten-free if needed)
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2 tablespoons vegetable oil
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 onion, thinly sliced
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3 cloves garlic, minced
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1 -2 red chili peppers (adjust to taste), thinly sliced
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2 cups fresh basil leaves, loosely packed
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1 tablespoon agave nectar or maple syrup
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1 tablespoon rice vinegar
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1 tablespoon water
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1 Salt and pepper to taste
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1 Cooked jasmine rice, for serving
Directions
Adjust the level of spiciness by adding more or fewer chili peppers. You can also customize this stir-fry with your favorite vegetables. Enjoy!
Steps
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1
Done
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In a bowl, gently toss the cubed tofu with 2 tablespoons of soy sauce. Allow it to marinate for about 10 minutes. |
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2
Done
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they turn golden brown on all sides. Remove the tofu from the skillet and set it aside. |
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3
Done
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In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic and sliced chili peppers. Sauté for about 30 seconds until fragrant. |
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4
Done
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Add the sliced red and yellow bell peppers along with the thinly sliced onion. Stir-fry for 2-3 minutes until the vegetables start to soften but are still crisp. |
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5
Done
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Return the cooked tofu to the skillet and toss everything together. |
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6
Done
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In a small bowl, whisk together the agave nectar (or maple syrup), rice vinegar, and water to create the sauce. |
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7
Done
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Pour the sauce over the tofu and vegetable mixture in the skillet. Stir well to coat everything evenly. |
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8
Done
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Add the fresh basil leaves to the skillet and toss until the basil wilts and combines with the other ingredients. |
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9
Done
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Season with salt and pepper to taste. |
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10
Done
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Serve the Vegan Thai-Inspired Basil Tofu Stir-Fry hot over cooked jasmine rice. |
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