A colorful, plant-based mix of tofu, Thai basil, and fresh vegetables in a flavorful savory sauce.
# What You Need:
→ Tofu
01 - 14 ounces firm tofu, pressed and cut into ¾-inch cubes
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 small red onion, sliced
06 - 3.5 ounces snap peas, trimmed
07 - 2 cloves garlic, minced
08 - 1 small red chili, finely sliced (optional)
→ Sauce
09 - 3 tablespoons soy sauce or tamari
10 - 1 tablespoon dark soy sauce
11 - 1½ tablespoons maple syrup or coconut sugar
12 - 1 tablespoon rice vinegar
13 - ½ teaspoon freshly ground black pepper
14 - 1 tablespoon water
→ Stir-Fry and Garnish
15 - 2 tablespoons vegetable oil
16 - 1 cup fresh Thai basil leaves, loosely packed
17 - Lime wedges, for serving
18 - Cooked jasmine rice, for serving
# How To Make It:
01 - In a small bowl, whisk together soy sauce, dark soy sauce, maple syrup, rice vinegar, black pepper, and water. Set aside.
02 - Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, approximately 6 to 8 minutes. Transfer to a plate.
03 - Add remaining oil to the pan. Sauté minced garlic, sliced red onion, and chili for 30 seconds until fragrant.
04 - Add bell peppers, carrot, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
05 - Return seared tofu to the pan. Pour in the sauce and toss to coat evenly. Stir-fry for 2 to 3 minutes until sauce slightly thickens.
06 - Remove from heat and gently fold in Thai basil leaves until just wilted.
07 - Serve immediately over jasmine rice, garnished with lime wedges.
