RECIPE: Thai it at Home
Recipe and photograph by Riley Yahr Mixed & Measured | mixedandmeasured.com
Thai Basil Bowl
Calrose rice, for serving
1 block extra firm tofu
2 tablespoons cornstarch
4 tablespoons vegetable oil, divided
2 shallots, sliced
2 garlic cloves, minced
2 teaspoons fresh minced ginger, minced
1 Thai chili, minced
2 red bell peppers, sliced
2 heads broccoli, chopped into florets
1/3 cup vegetable broth
1/4 cup vegetarian oyster sauce
1 teaspoon vegan fish sauce or soy sauce
2 teaspoons sugar
1 1/2 cups basil leaves, packed
Cook rice according to package instructions. Keep warm until ready to serve.
Using a clean dish towel, wrap tofu and press to remove excess liquid. Crumble into a bowl with the cornstarch and toss to coat.
Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the crumbled tofu and fry for 10 minutes, stirring occasionally, until slightly crispy. Remove from heat and set aside.
Heat the remaining 2 tablespoons of oil in another large skillet over medium-high heat.
Add the shallots, garlic, ginger, and Thai chili. Then, and sauté for about 2 minutes.
Add the bell peppers and broccoli florets and sauté for another 10 minutes. Add the tofu.
In a small bowl combine the vegetable broth, oyster sauce, fish sauce, and sugar.
Add sauce to skillet, toss to combine, and continue cooking for about 5 minutes or until vegetables are done and sauce has thickened slightly.
Add the basil leaves and mix until wilted.
Serve with rice and enjoy!