Thai Basil
This Thai Basil stir-fry quickly became a staple in my dinner rotation, especially when I crave something fresh and full of flavor after a long day.
I first whipped up this Thai Basil stir-fry on a whim when I stumbled upon some vibrant bunches of Thai basil at the market.
That intoxicating aroma immediately took me back to my travels in Thailand, where I fell in love with the balance of sweet, savory, and spicy flavors.
I've found that letting the tofu marinate a bit while I chop the veggies really deepens the taste.
This dish is my little flavor-packed escape when I need a quick culinary adventure.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Thai basil has this amazing, unique flavor that really makes this dish special. But if you can't find it, regular basil will do in a pinch; just know the taste won't be quite the same. For the protein, I often swap tofu with tempeh when I'm in the mood for a nuttier texture.
Tips & Notes
- •Let the tofu marinate in soy sauce while you prep the veggies. It makes all the difference, trust me.
- •Squeeze some lime over the top just before serving—it's a game-changer.
- •If you have leftovers, they taste even better the next day in a wrap with some greens.
Recipe Variations
- •Sometimes I'll toss in a handful of cashews for a delightful crunch.
- •When I want to mix it up, I'll add in whatever veggies I have, like snap peas or zucchini—it's pretty forgiving!
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, you can use frozen vegetables, but reduce the cooking time to avoid overcooking.
How spicy is this dish?
The spice level can be adjusted by varying the amount of chili paste used.
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This Thai Basil stir-fry quickly became a staple in my dinner rotation, especially when I crave something fresh and full of flavor after a long day.
Ingredients
Instructions
- 1
Begin by pressing the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and set aside.
- 2
Heat the oil in a large skillet or wok over medium-high heat.
- 3
Add the cubed tofu to the skillet and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides.
- 4
Once the tofu is cooked, add the sliced red onion, bell pepper, and carrot to the skillet. Stir-fry for about 3-5 minutes until the vegetables are tender yet crisp.
- 5
Next, add the minced garlic and grated ginger to the skillet. Stir-fry for an additional 1-2 minutes until fragrant.
- 6
Pour in the soy sauce, vegan oyster sauce, and chili paste. Stir well to combine all ingredients and cook for another 2 minutes.
- 7
Finally, add the Thai basil leaves, stirring until they are wilted and fragrant.
- 8
Remove from heat and serve over cooked rice.
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