Ingredients
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14 oz (400g) extra-firm tofu, cubed
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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2 -3 Thai bird's eye chilies, finely chopped (adjust to your spice preference)
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1 small red bell pepper, sliced
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1 small yellow bell pepper, sliced
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1 cup fresh basil leaves, loosely packed
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon vegan fish sauce (or soy sauce if unavailable)
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1 teaspoon sugar
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1/4 cup vegetable broth or water
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1 Lime wedges for serving
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1 Cooked jasmine rice, for serving
Directions
Adjust the spiciness by adding more or fewer Thai bird’s eye chilies. Serve with jasmine rice to balance the heat. Enjoy the bold Thai flavors!
Steps
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1
Done
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Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and stir-fry until it's golden brown on all sides. Remove the tofu from the pan and set it aside. |
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2
Done
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In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped Thai bird's eye chilies. Stir-fry for about 30 seconds until fragrant. Be cautious with the chilies; use fewer for less heat. |
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3
Done
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Add the sliced red and yellow bell peppers to the pan. Stir-fry for 2-3 minutes until they start to soften. |
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4
Done
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Return the cooked tofu to the pan and mix it with the peppers. |
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5
Done
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In a small bowl, whisk together the soy sauce, vegan fish sauce (or soy sauce), and sugar. Pour this sauce over the tofu and peppers, tossing everything to combine. |
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6
Done
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Add the vegetable broth or water to the pan to create a flavorful sauce. Stir-fry for an additional 2 minutes until the tofu is heated through and the sauce has thickened slightly. |
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7
Done
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Just before serving, add the fresh basil leaves to the pan and stir until they wilt and release their aromatic flavor. |
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8
Done
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Serve the spicy basil tofu over jasmine rice, garnished with lime wedges. |
