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
- Preheat oven to 400 C
- Cut tofu into thin slices/triangles and place them in a bowl. Toss them with a small amount of olive oil.
- Place tofu onto a non-stick baking sheet and bake for 25 minutes or until crispy, flipping once about halfway through.
- While the tofu is cooking, prepare your grain of choice as directed.
- 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.
- After about a minute, add the vegetables, soy sauce, sesame oil and brown sugar. Cook for about five minutes.
- Once tofu is finished, add it to the pan along with Thai basil. Cook until the basil has wilted.
- Serve atop your grain of choice. At this point I usually add Sriracha sauce for extra spice!