RECIPE: Thai it at Home

Recipe and photograph by Riley Yahr Mixed & Measured |


Thai Basil Bowl

Serves 4


  • 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


  1. Cook rice according to package instructions. Keep warm until ready to serve.

  2. Using a clean dish towel, wrap tofu and press to remove excess liquid. Crumble into a bowl with the cornstarch and toss to coat.

  3. 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.

  4. Heat the remaining 2 tablespoons of oil in another large skillet over medium-high heat.

  5. Add the shallots, garlic, ginger, and Thai chili. Then, and sauté for about 2 minutes.

  6. Add the bell peppers and broccoli florets and sauté for another 10 minutes. Add the tofu.

  7. In a small bowl combine the vegetable broth, oyster sauce, fish sauce, and sugar.

  8. Add sauce to skillet, toss to combine, and continue cooking for about 5 minutes or until vegetables are done and sauce has thickened slightly.

  9. Add the basil leaves and mix until wilted.

  10. Serve with rice and enjoy!

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