Ingredients
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For the Stir-Fry Sauce:
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon maple syrup or agave nectar
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1 tablespoon rice vinegar
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1 tablespoon water
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1 teaspoon sriracha sauce (adjust to taste)
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1 teaspoon cornstarch
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For the Stir-Fry:
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14 oz (400g) extra-firm tofu, pressed and cubed
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2 tablespoons vegetable oil
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4 cloves garlic, minced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 red onion, sliced
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1 cup fresh Thai basil leaves
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1 Cooked jasmine rice or rice noodles, for serving
Directions
Serve the Vegan Thai Basil Tofu Stir-Fry over cooked jasmine rice or rice noodles. Garnish with additional fresh basil leaves and a squeeze of lime juice if desired.
Feel free to adjust the level of spiciness by adding more or less sriracha sauce. Enjoy the bold flavors of Thai cuisine in this vegan stir-fry!
Steps
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1
Done
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In a small bowl, whisk together all the ingredients for the stir-fry sauce (soy sauce, maple syrup, rice vinegar, water, sriracha, and cornstarch). Set aside. |
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2
Done
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Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. |
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3
Done
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Add the cubed tofu to the skillet and stir-fry for 5-7 minutes, or until the tofu becomes golden brown and crispy. Remove the tofu from the skillet and set it aside. |
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4
Done
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In the same skillet, add the sliced red and yellow bell peppers and red onion. Stir-fry for 3-4 minutes until the vegetables are slightly tender. |
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5
Done
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Return the tofu to the skillet and pour the stir-fry sauce over the tofu and vegetables. Cook for an additional 2-3 minutes, or until the sauce thickens and coats the tofu and veggies. |
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6
Done
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Remove the skillet from heat, and gently fold in the fresh Thai basil leaves. |
