Easy Thai Basil Tofu Stir Fry
Why I Love This Recipe
FEATURING: Garlic (or garlic scapes), sweet peppers, pattypan squash (or zucchini... optional), and Thai Basil.
A really simple yet flavourful & colourful stir fry! You can easily cut back on the sugar!
Ingredients You'll Need
1 package extra-firm tofu, cut into very small cubes (approx. 400 g)
4 teaspoons Tamari or soy sauce (20 ml)
6 teaspoons lime juice (30 ml)
1/2 jalapeno, chopped finely (or hot sauce like sriracha), or, to taste
2-3 Tablespoons brown sugar, depending on taste (I tend to put 2 but some like a little more)
2 teaspoon toasted sesame oil (10 ml)
3 Tablespoons cornstarch
1/2 teaspoon pepper
1/2 teaspoon salt, or to taste
2-3 tablespoons oil (ex: sunflower oil)
10-12 garlic cloves, finely chopped
2 inch ginger, finely chopped
1-2 large red pepper, sliced
1/2 cup of finely chopped pattypan squash (or zucchini) (optional)
3/4 to 1 cup thai basil (or Italian basil), chopped (or to taste)
In a bowl whisk together dark soy sauce, lime juice, jalapeno, brown sugar and toasted sesame oil. Set the sauce aside.
Add chopped tofu to a bowl along with cornstarch, pepper and salt. Toss to combine so that tofu pieces are coated with the cornstarch.
Heat a cast iron skillet on medium heat. Once it is hot, add the oil. Then add in the cornstarch coated tofu into the pan.
Let the tofu become lightly browned and crisp. I cooked the tofu around 7 minutes, flipping once or twice in between.
Then add the garlic, ginger, red pepper, and pattypan (if using). Stir and cook for 2 to 3 minutes until ginger-garlic start changing color.
Stir in the prepared sauce. Mix well and cook for 30 seconds or so until all the tofu is well coated with the sauce.
Remove pan from heat and stir in the chopped thai basil and mix.
Add more Thai basil and serve the Thai Basil Tofu Stir Fry over jasmine rice!