Fiery Basil Tofu Bowl
Indulge in the perfect blend of crispy tofu, fragrant Thai basil, crunchy bell peppers, and a fiery chili sauce, all served over a bed of aromatic jasmine rice. This vegan delight is bursting with flavor, creating a satisfying and spicy culinary experience that will leave you craving more.
ingredients
- 14 oz (400g) firm tofu, drained and cubed
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 bunch fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon sriracha chili sauce
- 2 teaspoons maple syrup
- 2 cups cooked jasmine rice
steps
- 1.
Wrap tofu in a clean kitchen towel and press to remove excess moisture. Cut into bite-sized cubes and toss with cornstarch until coated.
- 2.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove tofu from the skillet and set aside.
- 3.
In the same skillet, heat the remaining oil. Add minced garlic and stir-fry for 1 minute until fragrant. Add the bell peppers and stir-fry for an additional 2 minutes until slightly tender.
- 4.
Return the tofu to the skillet and add the Thai basil leaves. Stir-fry for 1 minute until the basil begins to wilt.
- 5.
In a small bowl, whisk together soy sauce, sriracha, and maple syrup. Pour the sauce over the tofu mixture and toss to coat evenly. Cook for an additional 2 minutes, allowing the flavors to meld together.
- 6.
Serve the fiery tofu mixture over a bed of cooked jasmine rice. Sprinkle with extra basil leaves for garnish, if desired.
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