Stir fries are one of my favorite go to dinners. They are quick and easy and you can load up on tons of vegetables and flavors. Stir Fry is a chinese cooking technique. Using a small amount of hot oil to cook veggies and protein, moving the vegetables at a quick pace. It is considered a healthy way of cooking based on the small amount of oil you use. This Thai Basil Tofu Stir Fry is traditionally made with chicken. I have adapted this recipe to use crumbled tofu to mimic ground chicken. It is perfect eaten by itself or with a hot bowl of jasmine rice.
Tips For Making Thai Basil Tofu Stir Fry
Tofu
The extra firm tofu holds the texture of chicken. You want to press the tofu to remove the excess water. The easiest way to do this is by putting the block of tofu between 2 small plates. Add something heavy to the top of the plate, pressing it for 20 minutes. When you are ready to use the tofu, crumble the pieces into the pan with your hands.
Sauce
Instead of fish sauce if you are making this vegan or vegetarian you can use a tsp of rice wine vinegar to get a bit of sourness.
I use coconut aminos because it is gluten free and lower in sodium. You could also use soy sauce or tamari.
Chopped thai red chilis, sambal or sriracha are also great substitutions or additions to the red pepper flakes.
If you can’t find thai basil you can easily substitute it with regular basil. Thai basil has a slightly spicier taste with hints of anise.
Leftovers
This dish just gets better the longer it sits. Hold it in a air safe container for up to 4 days.
Thai Holy Basil Tofu
Equipment
- Wok
Ingredients
- 2 Tbsp Avocado Oil
- 1 Tbsp Garlic Minced
- 1 Tsp Red Chili Flakes
- 1 Container Extra Firm Tofu Pressed
- 1 Medium Red Bell Pepper Sliced
- 1 Medium Green Bell Pepper Sliced
- ½ Red Onion Sliced
- 1/2 Cup Thai Basil Chopped
- 1 1/2 Tbsp Fish Sauce
- 1 Tbsp Hoisin Sauce
- 1/2 Tbsp Monk Fruit Or Brown Sugar
- 2 Tbsp Coconut Aminos
- ½ Cup Vegetable Stock
- 1 Tsp Cornstarch
Instructions
- Heat oil in a large saucepan or wok at high heat. Add red onion and bell peppers. Sauté until softened. Around 3 minutes.
- Crumble the pressed tofu with your hands and break up till it resembles ground chicken. Add it to the pan. Cook for 2 minutes.
- In a bowl add last 6 ingredients to make sauce. Whisk together.
- Add in garlic and red pepper flakes to tofu. Sauté another minute.
- Add in sauce. Mix until thickened. Add in basil.
- Serve immediately alone or over jasmine rice or cauliflower rice.