Thai Basil Tofu Vegetable Stir Fry Food

THAI BASIL TOFU & VEGETABLE STIR FRY

Steps:

• Prepare the tofu per the instructions from the "Tofu Tutorial Post".
• In a small bowl, whisk all of the sauce ingredients and set aside.
• In a large frying pan, heat 2 tablespoons of sesame oil on medium heat.
• If you are using eggplant, add the eggplant and coat with oil.
• Cover the pan and reduce heat to medium-low. Add additional oil or water if eggplant begins sticking to the pan. Cook for approximately 12 minutes or until cooked but still firm.
• Remove eggplant from pan and set aside.
• Add remaining vegetables and cook for approximately 7 minutes.
• Add eggplant, baked tofu, and sauce to the pan and increase heat. Stir until fully incorporated and sauce begins to thicken. This should take about 5 minutes.

THAI BASIL STIR-FRY

Steps:

• Stir-fry garlic and chili in the oil.
• Add the chicken, both soy sauces, the fish sauce, chili paste and white pepper.
• When the chicken is browned and almost cooked add the bell peppers and onion.
• When the veggies are done at the very last moment add the thai basil until just wilted and serve over rice.
• **note** if you want to make it vegetarian replace the chicken with some tofu. If you cant find Thai basil I would try regular basil although it wont be as authentic.

THAI BASIL VEGETABLES

Steps:

• In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
• The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
• cornstarch to your sauce, but it won't affect the flavor either way.
• Heat oil in wok or large skillet over medium-high heat.
• Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
• Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
• Stir in herbs and serve.

THAI BASIL STIR FRY WITH TOFU AND CHICKEN

Steps:

• Cut the tofu into small, bite-size pieces. Put on a double layer of paper towel and sprinkle a bit of salt over the pieces. Set aside to season the tofu and to let it drain, about 15 minutes.
• Cut the chicken in bites-size pieces a little smaller than the tofu. Transfer to a bowl and coat with the cornstarch and 1 teaspoon of soy sauce.
• In a small bowl, stir together the remaining 1 teaspoon of soy sauce with the sugar, water, and fish sauce. Set aside
• .Blot excess moisture from the tofu. Heat a large wok or nonstick skillet over medium-high heat. Swirl in 1 to 2 tablespoons of oil. Add the tofu and fry for 3 to 4 minutes, flipping midway, until golden brown and slightly crisp on two sides. Transfer to a plate.
• Reheat the wok or skillet over high heat. When nearly smoking hot, swirl in 2 tablespoons of oil. Add the garlic, let it sizzle for a few seconds, then add the shallot. Stir for 15 to 20 seconds, then add the chicken, spreading it out into 1 layer. Let the chicken sear for about a minute, then use a spatula to flip it and cook the other side. When the chicken is nearly cooked through, add the tofu. Stir to combine and cook for a minute to heat through.
• Add the chiles and kaffir lime leaf, then sprinkle on the soy and fish sauce mixture. Stir-fry for a minute to combine the flavors and allow the tofu to absorb the seasonings. Then add the basil. When the leaves wilt, about 15 seconds, take the pan off the heat. Sprinkle with pepper, stir together, then transfer to a serving dish. Enjoy over rice .