Seed Oil Free Thai Basil Tofu Stir-Fry with Chiles
Total time40 min
Prep time20 min
Cook time20 min
4.5(23)
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Learn more āIngredients
4 servings
- 1 block (14 oz) extra-firm tofu
- 3 tbsp neutral oil (such as vegetable oil or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 cup fresh thai basil leaves, loosely packed
For the stir-fry
- 4 cloves garlic, minced
- 4ā6 bird's eye chiles, thinly sliced (adjust to heat preference)
- 1 medium red bell pepper, thinly sliced
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 tbsp water
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan for about 5 minutes, until most surface moisture is removed. Cut the tofu into 3/4-inch cubes.
- 2
In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, dark soy sauce, sugar, and water until the sugar dissolves. Set aside.
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