Cooking with Erica: Thai Basil Tofu Stir-Fry

I love Thai food, and I’m always trying to make Thai dishes, despite not having very much success. Edible yes, but ending up more American than Thai. (This is what I get by being spoiled with good Thai food and my friend Nares who’s done an excellent job at giving me an education in this with the added bonus of being able to order most dishes without fearing mispronunciations.)

I’m also proud to say that this is really the first Erica-original recipe I’ve done. And it’s awesome.

Thai Basil Tofu Stir-Fry

Makes about 2-3 servings, depending how much vegetables you put in.

Marinade for tofu:
2 tbsp soy sauce
1 tsp corn starch

1 container of tofu
Vegetables of your liking. I put in carrots, onion, and zucchini all from my grandfather’s garden. Other good vegetables include broccoli or bell peppers. Vegetables should be sliced, not diced.
Peanut oil for stir frying
1/2 cup or more fresh basil

Sauce:
2 1/2 tbsp soy sauce
1 tbsp sweet Thai chili sauce
1 1/2 tbsp black rice vinegar

Serve with Jasmine rice

Cut tofu into about 1/2 inch chunks. Mix marinade sauce and pour over tofu. Set tofu aside to marinade while you cut up your vegetables.

Heat about 2 tbsp of peanut oil in stir frying pan. (Keep peanut oil out as you might need more.) Stir-fry tofu and marinade. Once tofu starts to brown, start adding your vegetables. Keep in mind that some take longer to cook so you’ll want to add different ones depending.

Once tofu is browned and vegetables are cooked add sauce. Continuing cooking for about 5 more minutes. Remove from heat and add basil leaves. Keep stirring for about another minute and serve with Jasmine rice.