Vegan Thai Basil Stir Fry

Name: Vegan Thai Basil Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 400g firm tofu, pressed and crumbled; 1 large bunch fresh Thai basil; 4 cloves garlic, minced; 3 red chillis, minced; 1 red pepper, diced; 200g oyster mushrooms, torn; 3 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tsp sugar; 3 tbsp vegetable oil; steamed jasmine rice to serve

Thai basil stir fry with tofu and vegetables in a spicy soy and oyster mushroom sauce. Pressing the crumbled tofu into the wok and leaving it undisturbed for a couple of minutes lets it crisp up instead of just steaming.

Total time

25 min

Prep

15 min

Cook

10 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

400gfirm tofu, pressed and crumbled

1 large bunchfresh Thai basil

4 clovesgarlic, minced

3red chillis, minced

1red pepper, diced

200goyster mushrooms, torn

3 tbspsoy sauce

1 tbsphoisin sauce

1 tspsugar

3 tbspvegetable oil

steamed jasmine riceto serve

Instructions

Heat wok until smoking, add oil.

Add garlic and chilli, stir fry 30 seconds.

Add crumbled tofu and press into the wok.

Fry without stirring 2 minutes until crispy.

Add mushrooms and pepper, stir fry 2 minutes.

Add soy sauce, hoisin and sugar, toss well.

Remove from heat and add Thai basil, toss until wilted.

Serve immediately over steamed jasmine rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

269

Protein

17.5g

Fat

19.2g

Carbs

9.3g

Fiber

2.2g

Sodium

676mg

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