Thai Vegetarian Basil Stir-Fry

Thai · 30 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 2 cups, sliced bell peppers (mixed colors)
• 1 cup snap peas
• 1 cup, julienned carrots
• 3, minced garlic cloves
• 1 bunch fresh Thai basil
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 14 oz tofu (firm)

Method

1. Drain and press the tofu to remove excess moisture, then cut into cubes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
4. Add sliced bell peppers, snap peas, and julienned carrots. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
5. Return tofu to the skillet and add soy sauce. Toss everything together and cook for another 2-3 minutes to combine flavors.
6. Tear fresh Thai basil leaves and stir into the stir-fry just before serving.
7. Serve hot over steamed jasmine rice if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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