Thai-Inspired Basil Tofu
The most flavorful tofu dish with Thai-inspired flavors. This dish is packed with fresh basil, the perfect dose of heat and mending of flavors.
Ingredients
Marinated Tofu
- 14 oz. firm tofu, pressed and drained
- ⅓ cup tamari or low-sodium soy sauce
- 1 tbsp brown sugar or maple syrup
- ½ tsp smoked sweet paprika
- ¼ tsp freshly cracked black pepper
Basil Tofu
- 2 tbsp neutral-flavored oil
- ½ white onion, diced
- 1 cup finely diced crimini mushrooms
- 4 cloves garlic, minced
- (Optional) 3 Thai chiles, finely minced
- ¼ tsp red pepper flakes
- ¼ cup dark soy sauce
- 2 tbsp vegan oyster sauce
- ½ tsp granulated sugar
- 1 ½ cups fresh Thai basil, chiffoned
- 2 tbsp lime juice
Instructions
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In a shallow baking dish, whisk together tamari, brown sugar, paprika, and black pepper. Cut tofu into small cubes and toss in marinade. Let sit for 20 minutes, flip, then 20 minutes more. Store in fridge while preparing the rest of the ingredients.
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Heat 2 tbsp of neutral-flavored oil in a large skillet over medium-high heat. Add onion, mushrooms, garlic, red pepper flakes, and Thai chilies (if using). Cook for 5-6 minutes until fragrant and onions are translucent and soft. Roughly crumble in marinated tofu with your hands. Cook for 5 minutes more on medium heat, stirring occasionally.
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Add soy sauce, vegan oyster sauce, and sugar. Stir into tofu to combine. Cook for 2 minutes. Stir in Thai basil and lime juice. Cook for 1-2 minutes until basil has cooked down. Season with salt (I added about ½ tsp, adjust per preference), if desired.
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Serve basil tofu with fresh lime and dash of red pepper flakes.