This is a super-easy recipe to make, especially when you have that half-block of tofu lingering in your refrigerator, but even if you don't, it's an entrée worth buying ingredients for. Tofu is sautéed in oil and then mixed with a simple Thai basil sauce that's spicy with cooling herbal notes. Serve it for dinner or bring it along to work or school as an easy lunch with noodles, quinoa, or rice.
Thai Basil Tofu [Vegan]
- 1 tablespoon low-sodium soy sauce
- 1/2 tablespoon sambal oelek (chili paste)
- 1/2 tablespoon coconut aminos or substitute low sodium soy sauce
- A few drops of golden mountain seasoning sauce (available at Asian grocery stores, optional)
- White pepper, to taste
- Chili flakes, to taste (optional)
- 1 teaspoon coconut oil or cooking oil of choice
- 7 ounces (1/2 block) pre-cooked tofu (fried, baked, steamed, etc...)
- Thai basil, to taste
- Whisk together soy sauces, sambal, coconut aminos, golden mountain sauce, white pepper, and chili flakes in a small bowl.
- Heat coconut oil in a large pan or wok at medium-high heat. Add the sauce and cook until it starts to bubble. Add a bit of water while cooking, if necessary.
- Add the tofu and cook until well-coated and heated through. Just before removing from the heat, stir in the basil, and cook for a few seconds.
- Serve immediately by itself or with rice, noodles, or quinoa.