Thai Basil Stir-Fry with Brown Rice

A quick and flavorful stir-fry featuring crispy tofu, fresh vegetables, and fragrant basil in a savory sauce, served over wholesome brown rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $1.88/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• stir-fry
• one-pot
• healthy
• savory
• spicy

Ingredients

• 14 ounce extra-firm tofu (pressed and cubed)
• 2 tablespoon vegetable oil
• 1 yellow onion (sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (thinly sliced)
• 1 cup green beans (trimmed)
• 0.5 cup chicken broth
• 3 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sriracha
• 0.5 cup fresh basil (packed)
• 1 cup brown rice (uncooked)
• 2 cup water

Instructions

1. First, cook the brown rice. Combine 1 cup brown rice and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until water is absorbed and rice is tender. Keep warm.
2. While rice cooks, prepare the stir-fry. In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, and sriracha (if using). Set aside.
3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook, stirring occasionally, until golden brown and slightly crispy, about 5-7 minutes. Remove tofu from the skillet and set aside.
4. Add the sliced yellow onion to the same skillet and cook for 2-3 minutes until softened. Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant.
5. Add the thinly sliced red bell pepper and green beans to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. Return the cooked tofu to the skillet. Pour in the prepared sauce mixture and bring to a simmer, stirring until the sauce slightly thickens, about 1-2 minutes.
7. Stir in the fresh basil leaves and cook until just wilted, about 30 seconds. Remove from heat.
8. Serve the Thai Basil Stir-Fry immediately over the warm brown rice.

Notes

To save time, use pre-cooked brown rice or cook rice ahead of time. This dish keeps well in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 420
• Protein: 24.5 g
• Carbohydrates: 48 g
• Fat: 15 g
• Fiber: 6.5 g
• Sodium: 880 mg
• Saturated Fat: 2 g
• Sugar: 7 g