Thai Vegetarian Basil Stir-Fry (Pad Gaprao Tofu)
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
304 cal
14g protein
35g carbs
12g fat
per serving · estimated
Ingredients
- 7 oz firm tofu
- 1 bell peppers (red or yellow)
- 2 garlic cloves
- 1/2 cup fresh Thai basil leaves
- 1 1/2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 tsp sugar
- 1/4 tsp red chili flakes
Method (tap to check — screen stays awake)
- Press the tofu to remove excess moisture and cut into small cubes.
- Slice the bell peppers thinly and mince the garlic cloves.
- Heat vegetable oil in a large skillet 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 fragrant and tender.
- In a small bowl, mix soy sauce, sugar, and chili flakes. Pour over the stir-fry and toss to coat evenly.
- Add Thai basil leaves and cook for another 1-2 minutes until the leaves wilt.
- Taste and adjust seasoning if needed. Serve hot over steamed rice.
- Garnish with extra basil if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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