Thai Vegetarian Basil and Tofu Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 30 min · Tofu · vegetarian, vegan, dairy-free
366 cal
15g protein
45g carbs
14g fat
per serving · estimated
Ingredients
- 7 oz firm tofu
- 1/2 cup basil leaves
- 2 cups sliced bell peppers (red and yellow)
- 2 garlic cloves
- 1 1/2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 tsp brown sugar
- 1/2 cup green beans
Method (tap to check — screen stays awake)
- Drain and press the tofu to remove excess moisture, then cut into bite-sized cubes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown, about 5-7 minutes.
- Add minced garlic and sliced bell peppers to the skillet; stir-fry for 3-4 minutes until peppers soften.
- Stir in green beans and cook for another 2-3 minutes.
- Mix soy sauce, brown sugar, and a splash of water; pour over the stir-fry and toss to coat evenly.
- Add fresh basil leaves and cook for 1-2 minutes until fragrant.
- Serve hot over steamed jasmine rice or noodles.
- Garnish with additional basil if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.