Fructose Free Vegan Thai Basil Tofu
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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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 green bell pepper, thinly sliced
- 3 thai chilies, thinly sliced
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 3/4 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
- 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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