Description
A vibrant and flavorful Vegan Thai Basil Tofu Stir-Fry featuring crispy tofu, colorful bell peppers, and fragrant Thai basil in a savory-sweet soy glaze. Ready in just 30 minutes, this healthy plant-based dish is perfect served over jasmine rice for a quick weeknight dinner.
Ingredients
Scale
Tofu and Vegetables
- 14 oz firm tofu, pressed and cut into ¾-inch cubes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 small red onion, sliced
- 3.5 oz snap peas, trimmed
- 2 cloves garlic, minced
- 1 small red chili, finely sliced (optional)
- 1 cup fresh Thai basil leaves, loosely packed
Sauce
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon dark soy sauce
- 1½ tablespoons maple syrup or coconut sugar
- 1 tablespoon rice vinegar
- ½ teaspoon freshly ground black pepper
- 1 tablespoon water
Cooking
- 2 tablespoons vegetable oil
To Serve
- Lime wedges for serving
- Cooked jasmine rice for serving
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, dark soy sauce, maple syrup, rice vinegar, black pepper, and water. Whisk until well blended and set aside.
- Sear the tofu: Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, approximately 6 to 8 minutes. Transfer tofu to a clean plate.
- Bloom aromatics: Add the remaining 1 tablespoon oil to the pan. Sauté minced garlic, red onion, and chili (if using) for 30 seconds until fragrant.
- Cook vegetables: Add sliced bell peppers, julienned carrot, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
- Combine and coat: Return seared tofu to the pan. Pour the prepared sauce over the mixture and toss thoroughly to coat all ingredients. Stir-fry for 2 to 3 minutes until the sauce slightly thickens.
- Finish with basil: Remove from heat and gently fold in fresh Thai basil leaves until just wilted.
- Plate and serve: Transfer to serving bowls over jasmine rice and garnish with lime wedges.
Notes
- Pressing tofu is essential to remove excess moisture and achieve a crispy texture.
- Adjust the amount of red chili based on your preferred spice level or omit for a milder dish.
- For gluten-free, use tamari instead of regular soy sauce.
- Feel free to substitute maple syrup with coconut sugar or another vegan sweetener.
- Jasmine rice is ideal for serving but steamed brown rice or quinoa can be used as a wholesome alternative.
