By Ebenezer Obiri
Drain the tofu and press it to remove excess water. Cut the tofu into 1-inch cubes.
In a large pan or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
In the same pan, add chopped garlic and sauté for about 30 seconds until fragrant.
Add the mixed vegetables to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked tofu to the pan. Add soy sauce, lime juice, and chili (to taste). Stir well to combine and cook for another 2-3 minutes.
Add fresh Thai basil leaves to the pan and toss everything together just until the basil is wilted.
Season the stir-fry with salt and black pepper to taste.
Serve the tofu and vegetable stir-fry over the cooked brown rice. Enjoy your meal!
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By Ebenezer Obiri
This Main course Stir-fry Vegan Asian recipe is ready in 30 minutes and features Firm tofu, Brown rice (cooked), Mixed vegetables (bell pepper, carrot, green beans) and other delicious ingredients. Contains 420 calories total.
Drain the tofu and press it to remove excess water. Cut the tofu into 1-inch cubes.
In a large pan or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
In the same pan, add chopped garlic and sauté for about 30 seconds until fragrant.
Add the mixed vegetables to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked tofu to the pan. Add soy sauce, lime juice, and chili (to taste). Stir well to combine and cook for another 2-3 minutes.
Add fresh Thai basil leaves to the pan and toss everything together just until the basil is wilted.
Season the stir-fry with salt and black pepper to taste.
Serve the tofu and vegetable stir-fry over the cooked brown rice. Enjoy your meal!
Calories per Serving: 420
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