Thai Basil Stir-Fry with Tofu and Vegetables
A quick and flavorful weeknight stir-fry with crispy tofu, colorful vegetables, and a savory soy-based sauce, finished with fresh basil and peanuts.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
- 14 oz firm tofu
- 2 cups broccoli florets
- 1 medium bell pepper
- 1 cup edamame
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup fresh basil leaves
- ¼ cup peanuts
Instructions
- 1
Press the 14 oz tofu for 10 minutes, then cut into 1-inch cubes. Pat dry with paper towels.
- 2
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden on all sides, about 8 minutes. Remove and set aside.
- 3
In the same skillet, add 2 cups broccoli florets, 1 sliced bell pepper, and 1 cup edamame. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 4
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp water. Pour over vegetables and stir to coat.
- 5
Return tofu to the skillet. Add 1 cup fresh basil leaves and 1/4 cup peanuts. Stir-fry for 1-2 minutes until basil wilts and everything is well combined.
- 6
Serve hot over steamed rice. Add chili flakes or lime juice if you like extra heat.
Tools you’ll need
- Large skillet or wok
- Cutting board
- Knife
- Small bowl
- Paper towels
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