Thai Basil Tofu with Rice Noodles
Spicy Thai Basil Tofu Stir-Fry with Rice Noodles
Ingredients:
7 oz (200g) rice noodles
1 tablespoon sesame oil
1 block (14 oz) firm tofu, pressed and cut into cubes
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon cornstarch
1 red bell pepper, thinly sliced
1 small carrot, julienned
3 cloves garlic, minced
1 small red chili, finely chopped (optional for spice)
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon maple syrup
1/4 cup water
1/2 cup fresh Thai basil leaves (regular basil can substitute)
Juice of 1/2 lime
Sliced scallions and sesame seeds for garnish
Directions:
Cook rice noodles according to package instructions. Drain, rinse in cold water, and set aside.
Toss tofu cubes in 2 tablespoons soy sauce and coat with cornstarch. Let sit for 5 minutes.
Heat sesame oil in a non-stick pan over medium-high heat. Add tofu and pan-fry until golden and crispy on all sides. Remove and set aside.
In the same pan, add garlic, red chili, bell pepper, and carrot. Stir-fry for 3-4 minutes until just tender.
In a small bowl, whisk together soy sauce, hoisin sauce, maple syrup, and water. Pour over the vegetables.
Add cooked tofu and noodles back into the pan. Toss to coat everything in the sauce.
Stir in Thai basil leaves and cook for 1 minute until wilted.
Finish with lime juice, garnish with scallions and sesame seeds, and serve hot.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings