Name: Thai Basil Chicken Stir-fry
Ingredients: Firm or Extra-Firm Tofu (1 block, 14-16 oz): The protein powerhouse of our dish. Choose firm or extra-firm for the best texture in stir-frying; it holds its shape and absorbs the delicious sauce perfectly.; Fresh Thai Basil (2 cups, packed): The star of the show! Thai basil, with its anise-like aroma and slightly spicy flavor, is essential for authentic taste. Don’t substitute with regular basil; the flavor profile is distinctly different.; Bell Peppers (2, any color, sliced): Adds sweetness, crunch, and vibrant color. Use a mix of colors for visual appeal and a variety of nutrients.; Onion (1 medium, sliced): Provides a foundational aromatic base and savory depth to the stir-fry. Yellow or white onions work best.; Garlic (4 cloves, minced): Essential for pungent flavor and aroma. Freshly minced garlic is always preferable for the best taste.; Red Chilies (2-3, finely chopped, or to taste): Adds a kick of heat. Adjust the quantity based on your spice preference. Serrano or bird’s eye chilies are commonly used in Thai cooking.; Vegetable Oil (3 tablespoons): For stir-frying. Use a neutral oil with a high smoke point, like canola, peanut, or avocado oil.; Soy Sauce (3 tablespoons): Provides umami and saltiness. Use low-sodium soy sauce to control the salt content.; Oyster Sauce (3 tablespoons, Vegetarian Oyster Sauce): Adds a rich, savory depth and a hint of sweetness. Ensure you use vegetarian oyster sauce made from mushrooms for a plant-based version.; Brown Sugar (2 tablespoons): Balances the savory flavors with a touch of sweetness and helps create a glossy sauce. Light or dark brown sugar works.; Lime Juice (1 tablespoon, fresh): Adds brightness and acidity to balance the richness of the sauce and enhance the overall flavors. Freshly squeezed lime juice is key.; Cornstarch (1 tablespoon): To thicken the sauce and give it a nice, glossy texture that coats the tofu and vegetables beautifully.; Water (2 tablespoons): To create a slurry with cornstarch and to adjust sauce consistency if needed.; Cooked Rice or Noodles (for serving): Your choice of base for serving. Jasmine rice is a classic pairing, but brown rice, quinoa, or noodles like rice noodles or lo mein also work wonderfully.

Ingredients

Firm or Extra-Firm Tofu (1 block, 14-16 oz): The protein powerhouse of our dish. Choose firm or extra-firm for the best texture in stir-frying; it holds its shape and absorbs the delicious sauce perfectly.
Fresh Thai Basil (2 cups, packed): The star of the show! Thai basil, with its anise-like aroma and slightly spicy flavor, is essential for authentic taste. Don’t substitute with regular basil; the flavor profile is distinctly different.
Bell Peppers (2, any color, sliced): Adds sweetness, crunch, and vibrant color. Use a mix of colors for visual appeal and a variety of nutrients.
Onion (1 medium, sliced): Provides a foundational aromatic base and savory depth to the stir-fry. Yellow or white onions work best.
Garlic (4 cloves, minced): Essential for pungent flavor and aroma. Freshly minced garlic is always preferable for the best taste.
Red Chilies (2-3, finely chopped, or to taste): Adds a kick of heat. Adjust the quantity based on your spice preference. Serrano or bird’s eye chilies are commonly used in Thai cooking.
Vegetable Oil (3 tablespoons): For stir-frying. Use a neutral oil with a high smoke point, like canola, peanut, or avocado oil.
Soy Sauce (3 tablespoons): Provides umami and saltiness. Use low-sodium soy sauce to control the salt content.
Oyster Sauce (3 tablespoons, Vegetarian Oyster Sauce): Adds a rich, savory depth and a hint of sweetness. Ensure you use vegetarian oyster sauce made from mushrooms for a plant-based version.
Brown Sugar (2 tablespoons): Balances the savory flavors with a touch of sweetness and helps create a glossy sauce. Light or dark brown sugar works.
Lime Juice (1 tablespoon, fresh): Adds brightness and acidity to balance the richness of the sauce and enhance the overall flavors. Freshly squeezed lime juice is key.
Cornstarch (1 tablespoon): To thicken the sauce and give it a nice, glossy texture that coats the tofu and vegetables beautifully.
Water (2 tablespoons): To create a slurry with cornstarch and to adjust sauce consistency if needed.
Cooked Rice or Noodles (for serving): Your choice of base for serving. Jasmine rice is a classic pairing, but brown rice, quinoa, or noodles like rice noodles or lo mein also work wonderfully.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Tofu: Begin by pressing the tofu to remove excess water. This is crucial for achieving a crispy texture in stir-frying. Wrap the tofu block in paper towels or a clean kitchen towel and place it under a heavy object (like a stack of books or a cast iron skillet) for at least 20-30 minutes. The more water you remove, the better the tofu will brown and absorb flavors.
Cube the Tofu: Once pressed, cut the tofu into bite-sized cubes, about ¾ inch to 1 inch. Uniform cubes will cook evenly.
Prepare the Vegetables: While the tofu is pressing, prepare your vegetables. Slice the bell peppers into thin strips, about ¼ inch wide. Slice the onion thinly as well. Mince the garlic cloves and finely chop the red chilies. Having all your ingredients prepped and ready to go is essential for efficient stir-frying.
Make the Sauce: In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, brown sugar, and lime juice. In another small bowl, whisk together the cornstarch and water to create a slurry. Set both bowls aside; they’ll be added to the stir-fry later. Tasting the sauce at this stage allows you to adjust sweetness or saltiness to your preference.
Stir-Fry the Tofu: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering (a drop of water should sizzle immediately), add the cubed tofu in a single layer. Avoid overcrowding the pan, as this will steam the tofu instead of browning it. If necessary, stir-fry the tofu in batches. Cook the tofu for about 5-7 minutes, turning occasionally, until it’s golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Reduce the heat slightly to medium. Add the sliced onions and cook for about 2-3 minutes, until they become translucent and fragrant. Next, add the minced garlic and chopped red chilies to the wok and cook for another minute, until fragrant and the garlic is lightly golden, being careful not to burn the garlic.
Add Bell Peppers: Add the sliced bell peppers to the wok and stir-fry for 3-4 minutes, until they are tender-crisp. You want them to retain some bite, not become mushy. Stir-frying at medium-high heat helps achieve this balance.
Combine Tofu and Sauce: Return the browned tofu to the wok with the vegetables. Pour the prepared sauce over the tofu and vegetables. Stir well to ensure everything is evenly coated in the sauce.
Thicken the Sauce: Pour the cornstarch slurry into the wok and stir continuously. Cook for another 1-2 minutes, or until the sauce thickens and becomes glossy, clinging nicely to the tofu and vegetables. The cornstarch activates quickly in the heat to create a thickened sauce.
Add Thai Basil: Remove the wok from the heat. This is important to preserve the fresh flavor and vibrant color of the Thai basil. Stir in the fresh Thai basil leaves. The residual heat of the dish will wilt the basil just enough to release its wonderful aroma and flavor.
Serve Immediately: Serve the Vegetarian Thai Basil Stir-fry hot over cooked rice or noodles. Garnish with extra fresh Thai basil leaves, if desired, for an extra burst of aroma and visual appeal. Enjoy immediately for the best flavor and texture.

Nutrition

Serving Size: one normal portion350
Calories: 350
Protein: 18g