Plant-based stir-fry with aromatic Thai basil, fresh vegetables, and crisp tofu in a flavorful sauce.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 small red onion, sliced
06 - 3.5 oz snap peas, trimmed
07 - 2 cloves garlic, minced
08 - 1 small red chili, finely sliced (optional)
→ Sauce
09 - 3 tablespoons soy sauce or tamari for gluten-free
10 - 1 tablespoon dark soy sauce
11 - 1½ tablespoons maple syrup or coconut sugar
12 - 1 tablespoon rice vinegar
13 - ½ teaspoon freshly ground black pepper
14 - 1 tablespoon water
→ Stir-Fry and Garnish
15 - 2 tablespoons vegetable oil
16 - 1 cup fresh Thai basil leaves, loosely packed
17 - Lime wedges for serving
18 - Cooked jasmine rice for serving
# Directions:
01 - In a small bowl, whisk together soy sauce, dark soy sauce, maple syrup, rice vinegar, black pepper, and water until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, approximately 6 to 8 minutes. Transfer tofu to a clean plate.
03 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic, sliced red onion, and chili if using for 30 seconds until fragrant.
04 - Add sliced bell peppers, julienned carrot, and snap peas to the pan. Stir-fry for 3 to 4 minutes until vegetables reach tender-crisp texture.
05 - Return seared tofu to the pan. Pour prepared sauce over the mixture and toss to coat all ingredients evenly. Stir-fry for 2 to 3 minutes until sauce thickens slightly.
06 - Remove from heat and gently fold in fresh Thai basil leaves until just wilted.
07 - Divide stir-fry among serving bowls over jasmine rice. Garnish with lime wedges and serve immediately.
