DinnerMain Course

Thai Basil Tofu

Name: Thai Basil Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g firm tofu pressed and cubed; 60 ml soy sauce; 15 ml dark soy sauce; 30 ml vegetarian oyster sauce; 10 g sugar; 60 ml water; 5 g cornstarch; 30 ml vegetable oil; 4 clove garlic minced; 1 pcs shallot thinly sliced; 1 pcs red chili sliced; 1 pcs bell pepper sliced; 1 cup thai basil packed

This quick and flavorful vegan dish features pan-fried tofu simmered in a savory sauce with fresh basil. It's a perfect weeknight meal when served over steamed rice.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 199 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, pressed and cubed
30 mlvegetable oil
4 clovegarlic, minced
1 pcsshallot, thinly sliced
1 pcsred chili, sliced
1 pcsbell pepper, sliced
1 cupthai basil, packed

sauce

60 mlsoy sauce
15 mldark soy sauce
30 mlvegetarian oyster sauce
10 gsugar
60 mlwater
5 gcornstarch

Equipment

spatula · large skillet or wok · small bowl · whisk

The method

Step by step

1
Press the firm tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.
About 15 min
Cook’s note: Pressing the tofu helps it absorb flavor better and achieve a crispier texture.
2
In a small bowl, whisk together the soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, water, and cornstarch for the sauce.
About 1 min
3
Heat the vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
4
Add the cubed tofu to the hot oil and pan-fry until golden brown and slightly crispy on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Avoid overcrowding the pan to ensure even browning; cook in batches if necessary.
5
Remove the tofu from the pan and set aside, leaving a small amount of oil in the skillet.
6
Add the minced garlic, sliced shallot, and sliced red chili to the skillet and sauté for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Adjust the amount of chili to your preferred spice level.
7
Add the sliced bell pepper and cook for 2-3 minutes until slightly tender-crisp.
About 3 min
8
Pour the prepared sauce into the skillet and bring to a gentle simmer, stirring constantly until it thickens, about 1 minute.
About 1 min
9
Return the cooked tofu to the pan and toss to coat evenly with the sauce.
About 1 min
10
Stir in the packed Thai basil leaves and cook for just 30 seconds until they wilt.
About 1 min
Cook’s note: Add the basil at the very end to preserve its fresh flavor and aroma.
11
Serve immediately over steamed jasmine rice.

Per serving

Nutrition

65%Score

Calories: 198.8kcal
Protein: 10.3g
Carbs: 13.7g
Fat: 12.5g
Fibre: 1.7g
Sugar: 5.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Thai Basil Tofu in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over medium heat or in the microwave until warmed through.