Thai Basil Tofu Stir-Fry with Jasmine Rice
Stir-fry of browned tofu and crisp-tender bell pepper and green beans in garlic chilli sesame oil sauce with soy, vegetarian oyster sauce, and basil, served with jasmine rice.
- 400 g firm tofu
- 150 g jasmine rice
- 2 tbsp sesame oil
- 1 tbsp vegetable oil
- 3 cloves garlic
- 1 medium red chilli
- 1 medium bell pepper (any colour)
- 100 g green beans
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (vegetarian)
- 1 tsp brown sugar
- 30 g fresh basil leaves
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Add to a shopping listHow the shopping list works →- Step 1
Cook the jasmine rice according to package instructions.
- Step 2
Drain and press the tofu to remove excess water. Cut into 2cm cubes.
- Step 3
In a small bowl, whisk together soy sauce, vegetarian oyster sauce, and brown sugar.
- Step 4
Heat vegetable oil in a wok or large frying pan over medium-high heat. Add tofu and cook until golden brown on all sides. Remove tofu from pan and set aside.
- Step 5
Add sesame oil to the same pan. Add minced garlic and finely chopped red chilli. Stir-fry for 30 seconds until fragrant.
- Step 6
Add sliced bell pepper and trimmed green beans. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Step 7
Return the fried tofu to the pan. Pour the sauce mixture over the tofu and vegetables.
- Step 8
Toss to coat everything evenly and cook for another 1-2 minutes until the sauce has thickened slightly.
- Step 9
Stir in the fresh basil leaves just before serving.
- Step 10
Serve the stir-fry immediately over the cooked jasmine rice.
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