| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 19g | 3g | 64g |
| sugars | fibre | protein | salt |
| 9g | 6g | 21g | 1.2g |
Why I Love Thai Vegan Thai Basil and Chili Tofu Stir-Fry
There are several reasons why I absolutely adore making and eating this recipe – the Vegan Thai Basil and Chili Tofu Stir-Fry. Firstly, it threads together the strands of my Cuban, Spanish and now Thai-inspired culinary journey. Vibrant, crisp flavors dance in harmony with a fine balance of heat and aromatic sweetness, much like a salsa swirling on the dance floor.
A Culinary Adventure
Being a dance teacher living in Miami, I’ve always been inspired by rhythms, movement, and change. This is reflected not only in dance but also in my culinary explorations. Exploring Thai cuisine has allowed me to merge my love for Caribbean boldness with Asian subtleties, resulting in a captivating palate experience.
This Vegan Thai Basil and Chili Tofu Stir-Fry recipe is much like a culinary pasodoble with its artful blend of strong and mild flavors. The sheer splash of colors mirrors the vibrant, multicultural rhythm of Miami. Drawn to the play between bold spices and delicate herbs, I owe a nod to Chef Pranee Halvorsen, her Thai cooking techniques have notably shaped this recipe.
Let’s Talk Ingredients
Let’s dive deeper into this dish. It starts with the firm tofu cubes that provide a wonderfully luscious texture, managing to be both chewy and soft. The tofu is perfectly complemented by the fragrant, slightly peppery Thai basil, a unique twist on my usual usage of herbs. Then, there’s the delightful heat of red bell peppers and Thai chilies which reminds me of the kick in a classic Cuban dish.
Next, the beans crisp up beautifully in the stir fry, while absorbing all the fabulous seasonings like a Spanish paella absorbing its signature saffron flavor. All these elements are cooked in low-sodium soy sauce and brown sugar, bringing out a marvelous balance of savory and sweetness.
Finished with a garnish of lime wedges, this dish dances between the vibrant spices of Thai cuisine and the bold flavors of my roots. Each bite showcases the exciting facets of world cuisine that I’ve incorporated into my kitchen. It’s a vegan dish that’s both terribly flavoursome and comforting, a testament to Thai cuisine’s adaptability and allure.
That’s why the Vegan Thai Basil and Chili Tofu Stir-Fry has fast become a beloved recipe in my kitchen. Served with Jasmine rice, it’s a true feast for the senses, just like my city, Miami. I hope you enjoy cooking and eating it as much as I do!
What You’ll Need
- 2 cups uncooked Jasmine rice
- 1 1/2 lbs firm tofu, pressed and cubed
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 2 red bell peppers, sliced
- 6 Thai chilies, sliced
- 2 cups green beans, trimmed and cut into 1 inch pieces
- 2 cups Thai basil leaves
- 1/2 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
- Lime wedges for serving
Method
Step One
Begin by cooking the Jasmine rice according to its package directions. Set it aside when it’s done.
Step Two
In the meantime, take the tofu, press it to remove excess moisture, and then cut it into cubes.
Step Three
Heat vegetable oil in a large wok or skillet over medium-high heat. Add the pressed, cubed tofu to the pan and sauté until it’s golden brown on all sides. This may take about 10-15 minutes.
Step Four
Once the tofu is nicely browned, add the minced garlic, sliced red bell peppers, Thai chilies, and green beans into your wok or skillet, continue to sauté until the vegetables are tender, which should take about 5-7 minutes.
Step Five
Add the Thai basil leaves to the skillet, stirring until they wilt.
Step Six
In a separate bowl, combine the low-sodium soy sauce, brown sugar, and cornstarch and stir well to create your sauce.
Step Seven
Pour the sauce over the tofu and vegetables in your skillet. Simmer everything together for a few minutes, until the sauce has thickened.
Step Eight
In a small bowl, combine the cornstarch with the water until it is completely dissolved. Pour this mixture into the wok and stir well. This will give your sauce an appealing glossy look and thicker texture.
Step Nine
Serve the stir-fry over your cooked Jasmine rice with lime wedges suitable for squeezing on top, as desired.
