Thai Basil Tofu Stir Fry (Vegan Pad Kaprow)
This Thai basil tofu stir fry is fully plant-based (vegan), packed with high-quality protein, easy to prepare and so flavorful. You can make it in under 20 minutes for a quick weeknight dinner meal. Better than Thai takeout and so much healthier!
Servings: 4
Calories: 166kcal
Ingredients
- 454 g extra-firm tofu
- 1 tbsp cornstarch
- 1 cup Thai basil you can also use regular sweet basil
- 1 red bell pepper sliced
- 3 cloves of garlic crushed
- sesame oil optional, for cooking
For the sauce
- ¾ cup water
- ½ cup soy sauce
- 3 tbsp maple syrup
- 2 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp ginger
- 1 tsp sesame oil optional, can be made oil-free
- ½-1 tbsp sriracha or sambal oelek optional, for a spicy recipe
Instructions
- Drain the tofu and then wrap it with a clean towel or a few layers of paper towel. Gently press on it to remove as much moisture as you can. You can also do a tofu press for 30 minutes or simply place a few heavy items over the tofu while you prepare the other ingredients. Then, cube the tofu.
- In a medium bowl, whisk together the sauce ingredients (water, soy sauce, maple syrup, cornstarch (2 tbsp), rice vinegar, sambal oelek, ginger and sesame oil). Set aside.
- Add the cubed tofu in a large bowl and sprinkle the cornstarch over (1 tbsp), then toss the cubes to cover them with the cornstarch evenly.
- Warm up a large non-stick pan with a little oil (use sesame oil for more flavor or any oil such as oil spray). Then, add the tofu and cook on medium-high heat flipping the pieces once in a while until browned and crispy on most sides, about 10-12 minutes. Once done, transfer the tofu to a plate and set aside.
- Transfer the pan back on the stove and add the red pepper (add more oil if needed). Then cook while stirring often on medium heat until tender but not too soft, about 3 minutes.
- Then, add the garlic, stir and cook for 30-60 seconds. Then turn down the heat to medium-low and then, pour the sauce in the pan (whisk in the bowl right before pouring it since the cornstarch tends to sink at the bottom). Be careful with splashes! Stir right away in the pan and bring to a simmer (turn up the heat if needed). Cook until thick, about 2 minutes.
- Add the tofu back to the pan with the Thai basil. Stir and cook for another 1-2 minutes to warm up the tofu and allow the basil to wilt. Serve over rice or noodles, enjoy!
Video
Notes
- Storage: keep the leftovers in an airtight container in the fridge for up to 3 days and reheat using the microwave of the stove.
- You can add more vegetables to the sauce, such as broccoli, onion, mushrooms, etc.
- For a spicy sauce, add more sambal oelek or include finely chopped red chile peppers.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1740mg | Potassium: 364mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1251IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 2mg