30-Minute Thai Basil Tofu Stir Bowls

Associated with Thailand’s famous basil stir-fries, this bowl keeps the spirit of hot wok cooking. Cubed tofu sears with garlic and bird chilies in a savory sauce, then lands over jasmine rice for a speedy lunch.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 380 cal
• 22g protein
• 42g carbs
• 14g fat
• 3g fiber

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Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 3 cups cooked jasmine rice
• 2 tbsp neutral oil
• 5 garlic cloves, minced
• 2 Thai bird chilies or red chili, sliced
• 1 shallot, thinly sliced
• 2 cups green beans, cut in 1-inch pieces
• 3 tbsp soy sauce or tamari
• 1.5 tbsp oyster sauce or vegetarian oyster sauce
• 1 tsp fish sauce or vegan fish sauce
• 1.5 tsp brown sugar or coconut sugar
• 2 tbsp water
• 1.5 cups packed Thai basil leaves
• 1 lime lime wedges
• 3 scallions, sliced

Instructions

1. 1Press the tofu for at least 10 minutes if not already pressed, then cut into 3/4-inch cubes and pat very dry so they sear instead of steam.
2. 2Whisk soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl until the sugar dissolves; set the sauce aside near the stove.
3. 3Heat a large wok or wide skillet over high heat until very hot. Add half the oil, then the tofu cubes in a single layer.
4. 4Sear the tofu 3 to 4 minutes, turning occasionally, until most sides are deep golden and crisp. Transfer to a plate.
5. 5Add the remaining oil to the pan. Stir-fry the garlic, chilies, and shallot for 30 to 45 seconds until fragrant but not burned.
6. 6Add the green beans and stir-fry 2 to 3 minutes until bright green and just tender-crisp with light blistering.
7. 7Return the tofu to the pan and pour the prepared sauce over everything. Toss vigorously 1 to 2 minutes so the sauce reduces and coats every piece in a glossy glaze.
8. 8Kill the heat and immediately fold in the Thai basil leaves until they wilt from residual heat and release their aroma.
9. 9Scoop warm jasmine rice into four bowls and top generously with the basil tofu mixture. Finish with scallions and a lime wedge on the side.
10. 10Serve right away while the basil is fragrant; leftovers keep well for next-day lunch reheated in a skillet with a splash of water.