Thai Holy Basil Tofu Stir-Fry with Snake Beans & Chilli
Tofu stir-fried until golden, combined with snake beans, shallots, garlic, bird's eye chilli, holy basil, soy, fish sauce, palm sugar.
- 280 g firm tofu, pressed & cubed
- 200 g snake beans (or long beans), cut into 5cm lengths
- 2 unit red bird's eye chilli, sliced
- 4 clove garlic cloves, minced
- 2 unit shallots, thinly sliced
- 30 g fresh holy basil leaves
- 3 tbsp soy sauce
- 1 tbsp fish sauce (or extra soy for vegan)
- 1 tsp palm sugar
- 3 tbsp vegetable oil
- 1 tbsp lime juice
- 200 g jasmine rice, cooked
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Add to a shopping listHow the shopping list works →- Step 1
Heat 30 ml vegetable oil in a wok or large frying pan over high heat until shimmering.
- Step 2
Add tofu cubes and stir-fry for 5 minutes until golden on all sides. Remove and set aside.
- Step 3
Add remaining 15 ml oil to the wok. Add shallots and garlic, stir-fry for 1 minute until fragrant.
- Step 4
Add sliced red chilli and stir-fry for 30 seconds.
- Step 5
Add snake beans and stir-fry for 4 minutes until tender-crisp.
- Step 6
Return tofu to the wok. Add soy sauce, fish sauce, and palm sugar. Toss everything together for 1 minute.
- Step 7
Remove from heat and stir in fresh holy basil leaves and lime juice.
- Step 8
Serve immediately over jasmine rice.
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