Spicy Chili Basil Tofu
This saucy stir-fry is a favorite in Thailand when made with chicken and fish sauce, but many restaurants offer a vegetarian version with soy sauce and tofu instead. Serve with rice or rice noodles to sop up all the sauce.
INGREDIENTS | SERVES 3
- 4 cloves garlic, minced
- 5 small red or green chilies, diced
- 3 shallots, diced
- 2 tablespoons oil
- 1 block firm tofu, diced
- ¼ cup soy sauce
- 1 tablespoon vegetarian oyster mushroom sauce
- 1 teaspoon sugar
- 1 bunch Thai or holy basil leaves, whole
In a large skillet, sauté garlic, chilies, and shallots in oil until fragrant and browned, about 3–4 minutes.
Add tofu and heat for another 2–3 minutes until tofu is just lightly golden brown.
Reduce heat to medium low and add soy sauce, mushroom sauce, and sugar, whisking to combine and dissolve sugar.
Heat 2–3 more minutes, stirring frequently, then add basil and heat, stirring 1 more minute, just until basil is wilted.
Calories: 202 | Fat: 14g | Sodium: 1,380mg | Fiber: 2g | Protein: 12g
Make It Last
If tofu and chilies aren't enough for you, add in some onions, mushrooms, or green bell peppers to fill it out. Or, for a bit of variety, try it with half basil and half fresh mint leaves.