Tofu Thai Basil

30m
Serves 1
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Directions

  1. 1Cut carrots and bell pepper.
  2. 2Steam baby corn and cut in half.
  3. 3Chop garlic and Thai basil.
  4. 4Cube the tofu.
  5. 5Heat oil in a thick bottom pan over medium heat, add 1 spoon of flour, then fry tofu until golden on both sides; remove and set aside.
  6. 6In a pan with 2 tsp to 1 tbs oil, fry 5-7 cloves of garlic until fragrant.
  7. 7Stir fry carrots for 45 seconds to 1 minute, then repeat with bell pepper, broccoli, and finally the pre-steamed corn.
  8. 8In a separate pan, roast cashews on low heat until they glisten and change color.
  9. 9Whisk together soy sauce, oyster sauce, vinegar, pepper, chilli flakes, sugar, water, and corn starch to make the sauce.
  10. 10Combine the cooked veggies, tofu, cashews, Thai basil, and prepared sauce in a pan and toss to combine.

Ingredients

  • 1 packet baby corn
  • 2 carrot
  • 1 bell pepper
  • 1 bag broccoli, precut
  • 15 leaves thai basil
  • 1 packet extra firm tofu
  • 5-7 cloves garlic, chopped
  • 15 cashews
  • 2 tsp to 1 tbs avocado oil
  • 1 spoon flour
  • 1/8 cup soy sauce
  • 1/8 cup vegan oyster sauce
  • 1 tbs apple cider vinegar (optional)
  • 1 tbs rice vinegar (optional)
  • 1/4 tsp black pepper (optional)
  • 1/4 tsp white pepper (optional)
  • 1/2 tsp red chilli flakes
  • 1/4 cup brown sugar (optional)
  • 1/4 cup coconut sugar (optional)
  • 1/4 cup water
  • 1 tbs corn starch

Equipment

thick bottom panknife

Tips

  • Keep veggies crunchy and do not overcook.
  • The tofu should easily slide off the pan when ready to flip.
  • Garlic can be used from a jar instead of fresh cloves.
  • You can cut the wings in half as part of prep.

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