Quick Dinner Fave: Thai Basil Tofu

Cooking has never been my friend. I’m a take-out girl at heart. But since getting married, it can get REALLY expensive to constantly be buying take-out, so the hubby and I have been experimenting in making some of our favourite restaurant meals at home! Some have been huge fails, but this Thai Basil Tofu recipe has been an all-time fave in our house and it only takes about half an hour.

*serves two very hungry people


  • One block of extra-firm tofu
  • 1 cup of grain of choice (I always use brown rice)
  • 1 tablespoon of oil (I use olive)
  • 2 cloves of garlic, minced
  • 1-2 thai chilis, depending on your tolerance for spice. (I like to use two but my husband can only handle one)
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1 1/2 cup of broccoli, cut-up into bite sized pieces
  • 4 tablespoons of soy sauce
  • 2 tablespoons of sesame oil
  • 2 tablespoons of brown sugar
  • 2 cups of Thai basil


  1. Preheat oven to 400 C
  2. Cut tofu into thin slices/triangles and place them in a bowl. Toss them with a small amount of olive oil.
  3. Place tofu onto a non-stick baking sheet and bake for 25 minutes or until crispy, flipping once about halfway through.
  4. While the tofu is cooking, prepare your grain of choice as directed.
  5. About 5-10 minutes before the tofu and grain are finished, add olive oil to a large pan and set the heat to medium. Add the garlic and Thai chili(s), and stir.
  6. After about a minute, add the vegetables, soy sauce, sesame oil and brown sugar. Cook for about five minutes.
  7. Once tofu is finished, add it to the pan along with Thai basil. Cook until the basil has wilted.
  8. Serve atop your grain of choice. At this point I usually add Sriracha sauce for extra spice!