Thai Basil Tofu Recipe

Press and cut tofu

Drain the 14 oz extra-firm tofu and press it for 15–30 minutes to remove excess water (wrap in paper towels or a clean kitchen towel and place a weighted object on top). After pressing, cut the tofu into 1/2-inch cubes.

Marinate

In a bowl combine 2 tbs neutral oil, 2 tbs light soy sauce, 1 tsp rice vinegar, 1 tbs cornstarch and a pinch of salt. Toss the tofu cubes gently to coat. Let sit while you prepare other ingredients (10–15 minutes). The cornstarch will help create a light crust when frying.

Whisk together 2 tbs oyster sauce (or mushroom sauce for vegetarian), 1 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs brown sugar, 3 tbs water and 1 tsp sesame oil in a small bowl. In a separate small cup mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Set both aside.

Prep vegetables

Thinly slice 4 garlic cloves, 2 Thai chilies, 1 shallot (if using) and 1 red bell pepper. Trim and halve green beans if using. Have everything within reach because stir-frying is fast.

Pan-fry tofu

Heat a large nonstick or well-seasoned skillet or wok over medium-high heat. Add 2 tbs neutral oil for frying. When hot (shimmering), add the marinated tofu in a single layer, leaving space between pieces. Cook without moving for 2–3 minutes until golden, then flip to brown other sides, about another 2–3 minutes. Work in batches if needed. Remove browned tofu to a plate and set aside.

Stir-fry aromatics & vegetables

In the same skillet/wok add a touch more oil if pan is dry. Reduce heat to medium-high. Add the minced garlic, sliced chilies and shallot and stir constantly for about 30–45 seconds until fragrant (don’t burn). Add the sliced red bell pepper and green beans and stir-fry 2–3 minutes until just tender-crisp.

Return the browned tofu to the pan with the vegetables. Pour the prepared sauce over everything and stir to combine. Give the cornstarch slurry a quick stir then add it to the pan while stirring; this will thicken the sauce. Cook another 1–2 minutes until sauce is glossy and coats the tofu and vegetables.

Turn off the heat and immediately add 2 cups packed Thai basil leaves, tossing quickly until wilted (about 20–30 seconds). Taste and adjust seasoning with up to 1/2 tsp fine sea salt or additional soy sauce if needed.

Transfer to a serving plate. Sprinkle toasted sesame seeds over the top and serve with lime wedges on the side. Squeeze lime over the dish before eating.