Thai Basil Chilli Tofu with Brown Rice

This Thai Basil Chilli Tofu served with brown rice is a great healthy vegan and gluten free recipe.

Its unfortunate that the reason why I am back to posting is because the world is in such a sad state of affairs. Thanks to cancelled shoots, self-quarantine and social distancing, I have got a lot of time to spend in the kitchen- bake, cook, experiment with recipes and style and shoot the food I am cooking just for personal reasons- exactly the way it used to be when I started the blog.

Today I am sharing this easy recipe for Thai Basil chili Tofu with brown rice. Its a great, easy to put together recipe, and does not require too many ingredients. For indians, who do not have a stock of tofu, you can substitute paneer. While I would recommend thai basil, in case you don’t have that regular basil works just fine.

You will need firm tofu for the recipe. Additionally I add a heavy weight on the tofu for 15-20 minutes to drain any excess water, so that its easier to fry and flavors are absorbed better. I used brown rice here, but jasmine rice/basmati rice will also work. This meal is vegan, vegetarian, gluten free, quick and a satisfying healthy meal to put together for the family. If you get to try it, please do let me know. Tag me in your photos on instagram, or facebook.

Recipe Type: dinner, lunch, quick, easy

Cuisine: Thai, Asian

Author: Shumaila

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 2-3

An easy vegan and gluten free weeknight meal. Pair this thai basil chili tofu with whatever grain you like best for a delicious meal!

Ingredients

500 grams firm tofu
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1/2 cup thai basil
2 tsp, plus 2 tsp oil
For the sauce:
2 tbsp schezwan sauce
1 tsp honey
1 tbsp sesame oil
1 tsp dark soy sauce
1 tbsp sriracha
1/2 tsp cornstarch
1 cup water

Instructions

Press the tofu with a heavy object like a dutch oven/cast iron pan. I generally place a clean thin towel between the tofu and the pan, and place the tofu on a marble chopping board/plate. Keep the tofu pressed for 15-20 minutes. Chop the tofu into cubes.
Heat oil in a non stick pan. Fry the tofu cubes until lightly brown on all sides, flipping them occasionally. Season the tofu, and transfer to bowl.
In a bowl, whisk together the ingredients listed under sauce.
In the same pan, add another 2 tsp oil. Add the ginger and garlic and saute till the ginger garlic start changing color.
Add in the tofu and sauce toss them quickly until all the tofu is coated with sauce. Remove from heat and add in the thai basil, and mix well. Season with salt and pepper, if needed.
Serve over brown rice or your choice of grain. Garnish with green onions.

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