Emulsifier Free Vegan Thai Basil Tofu
Total time40 min
Prep time20 min
Cook time20 min
4.7(11)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp neutral oil, divided
- ¼ tsp salt
For the sauce
- 3 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- ¼ cup water
- 1 tsp cornstarch
For the stir-fry
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 thai chilies, thinly sliced
- 4 cloves garlic, minced
- 1 cup fresh thai basil leaves, loosely packed
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 into 3/4-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, vegan oyster sauce, dark soy sauce, sugar, water, and cornstarch until the cornstarch is fully dissolved. Set aside.
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