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Thai Basil Tofu & Greens


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Serves 4 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

FEATURING: Thai basil (or Italian basil), broccoli, swiss chard (or other leafy greens), garlic scapes and green onions (optional).

An easy stir fry that comes together in less than 30 minutes and that the family will love. Great with Thai or Italian basil. You can swap the tofu for any other protein of your choice (if you do, just don't use any cornstarch).


Ingredients You'll Need

1 1/2 cups dry rice (white or brown)

TOFU
14 oz package extra firm tofu
1 tbsp cornstarch (or tapioca starch)
Pinch of salt & pepper

SAUCE
1/3 cup soy sauce or tamari
1-2 tsp chili paste (sambal oelek or Sriracha), or to taste
2 tbsp rice wine vinegar
1-2 tbsp brown sugar (optional, I often leave it out)
2 tbsp sesame oil (can also use a more neutral oil if you prefer)

STIR FRY
1.5 to 2 garlic scapes, chopped (or 3-4 cloves garlic, minced)
1 inch fresh ginger, grated
1 large red or orange bell pepper, thinly sliced (lengthwise)
1 head of broccoli, cut into florets + with stem cubed (cut off the outer layer of the broccoli stem and cut the remaining stem in small cubes)
2 Swiss chard leaves or any other leafy greens (approx. 1 cup) - leaves chopped into thin ribbons and stems chopped (like celery)

TOPPINGS
1/2 cup (or a bit more) of fresh Thai or Italian basil, roughly torn (approx. 1/2 bunch or a bit more)
1 tbsp raw sesame seeds (black and/or white)
OTHER OPTIONAL TOPPINGS: Green onions, additional basil, cilantro, cashews, etc…


Directions

MAKE THE RICE: Make rice according to package instructions.
MAKE THE TOFU: Cut tofu into 1-inch cubes. In a large bowl combine tofu, cornstarch, salt and pepper to coat tofu. Add sesame oil to a large skillet over medium-high heat. Drop a splash of water into the skillet and if the oil simmers it is ready. Add the tofu, flipping occasionally until brown all over and crispy, about 5-7 minutes. Remove from skillet, put the tofu in a bowl with and set aside.
MAKE THE SAUCE: Make sauce by combining soy sauce (or tamari), chili paste, rice wine vinegar and sugar. Set aside.
MAKE THE STIR FRY: Add a bit of sesame oil to the large skillet you used for the tofu. When hot, add the garlic, ginger, and peppers, and broccoli to skillet and cook for 1-2 minutes. Add the Swiss chard. Add a tablespoon of water and cover skillet with a top or tin foil. Allow veggies to steam for 2 minutes. Remove top and cook until veggies are slightly browned and cooked through.
ASSEMBLE THE STIR FRY: Add the tofu back to the skillet and pour in the pre-mixed sauce to bring to a boil. Reduce to a simmer and let cook for about 3 minutes or until sauce has thickened to preference (NOTE: If you find the sauce too liquid, you can add take a bit of the sauce from the pan, put it into a cup and add a bit (ex: 1 tsp) cornstarch to it and mix until diluted. Then add the cornstarch/sauce mix back to the pan). Remove from the heat
SERVE: Serve over rice and add in a good amount of Thai basil and sesame seeds to each bowl. Top with optional toppings if you want.


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