Thai Vegetarian Stir-Fry with Basil and Tofu

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Thai · 40 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 7 oz firm tofu
• 2 cups sliced bell peppers (red and yellow)
• 1/2 cup snap peas
• 2 garlic cloves
• 1/2 cup fresh Thai basil
• 1 tbsp vegetable oil
• 1 1/2 tbsp soy sauce
• 1/2 tbsp oyster sauce (vegetarian)
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

Method (tap to check — screen stays awake)

1. Press the tofu to remove excess moisture, then cut into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tablespoon of oil. Add minced garlic and cook for 30 seconds until fragrant. Add sliced bell peppers and snap peas, stir-frying for about 3-4 minutes until vegetables are tender-crisp.
3. Return the tofu to the skillet. In a small bowl, mix soy sauce, vegetarian oyster sauce, sugar, and red pepper flakes. Pour the sauce over the stir-fry and toss to coat evenly. Cook for another 2-3 minutes to allow flavors to meld.
4. Remove from heat and stir in fresh Thai basil leaves. Serve hot over steamed jasmine rice or rice noodles.

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

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