Thai Vegetarian Basil 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
328 cal
15g protein
40g carbs
12g fat
per serving · estimated
Ingredients
- 1 cup, sliced bell peppers (mixed colors)
- 1/2 cup snap peas
- 1/2 cup, julienned carrots
- 2, minced garlic cloves
- 1 bunch fresh Thai basil
- 1 1/2 tbsp soy sauce
- 1 tbsp vegetable oil
- 7 oz tofu (firm)
Method (tap to check — screen stays awake)
- Drain and press the tofu to remove excess moisture, then cut into cubes.
- 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.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced bell peppers, snap peas, and julienned carrots. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
- Return tofu to the skillet and add soy sauce. Toss everything together and cook for another 2-3 minutes to combine flavors.
- Tear fresh Thai basil leaves and stir into the stir-fry just before serving.
- 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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