Thai Basil Tofu and Bell Pepper Bowls

Crispy golden tofu cubes and crunchy sweet peppers tossed in an aromatic savory-sweet basil sauce over jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• stir-fry
• quick
• fresh
• savory
• healthy
• crowd-pleaser

Ingredients

• 2 package extra firm tofu (drained and cut into 1/2-inch cubes)
• 2 cup jasmine rice (uncooked)
• 3 tablespoon vegetable oil
• 2 red bell peppers (large, sliced thin)
• 1 yellow onion (medium, thinly sliced)
• 4 clove garlic (minced)
• 0.25 cup soy sauce
• 2 tablespoon vegetarian stir-fry sauce
• 1 tablespoon brown sugar
• 1 cup fresh Thai basil (leaves packed)

Instructions

1. Cook the jasmine rice with 3 cups of water in a saucepan over medium heat for 12 minutes until fluffy.
2. Whisk together the soy sauce, vegetarian stir-fry sauce, and brown sugar in a small bowl.
3. Heat 2 tablespoons of vegetable oil in a large skillet over high heat. Add the cubed extra-firm tofu and pan-fry for 7 minutes, turning occasionally until golden and crisp on all sides. Remove tofu to a plate.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the sliced red bell peppers, sliced yellow onion, and minced garlic over high heat for 3 minutes until tender-crisp.
5. Return the cooked tofu to the pan, pour in the sauce mixture, and toss for 1 minute. Turn off the heat, stir in the fresh Thai basil leaves until just wilted, and serve alongside the steamed jasmine rice.

Notes

Pat tofu dry thoroughly with a clean kitchen towel before cutting to ensure maximum crispiness.

Nutrition (per serving)

• Calories: 410
• Protein: 18 g
• Carbohydrates: 58 g
• Fat: 12 g
• Fiber: 4 g
• Sodium: 620 mg
• Saturated Fat: 1.5 g
• Sugar: 6 g