Thai Basil Tofu Stir-Fry with Jasmine Rice

Ingredients

• 350 g extra-firm tofu, pressed and cubed
• 130 g jasmine rice, uncooked
• 1.5 tbsp vegetable oil
• 1.5 tbsp low-sodium soy sauce
• 1 tsp maple syrup
• 4 cloves garlic, minced
• 1 medium red bell pepper, sliced
• 150 g green beans, trimmed and halved
• 1 cup fresh Thai basil leaves
• 1 small red chili, thinly sliced
• 1 tbsp cornstarch

Instructions

1. Rinse the jasmine rice until the water runs clear, then cook with 320 ml water: bring to a boil, cover, drop to the lowest heat for 12 minutes, then rest off-heat 5 minutes.
2. While the rice cooks, pat the tofu cubes very dry with paper towels and toss them with the cornstarch until lightly coated on all sides — this is what gives them a crackly crust.
3. Heat 1 tablespoon of the oil in a wide skillet over medium-high until it shimmers. Add the tofu in a single layer and leave it untouched for 3 minutes until the bottoms are deeply golden; turn and brown the remaining sides, about 6 minutes total. Move to a plate.
4. Add the remaining half tablespoon of oil, then the garlic and chili; stir just 30 seconds until fragrant but not browned. Add the bell pepper and green beans and stir-fry 4 minutes — the beans should turn bright green and blister in spots but stay crisp.
5. Stir the soy sauce and maple syrup together, return the tofu to the pan, and pour the sauce over. Toss 1 minute until everything is glossy and coated.
6. Kill the heat, fold in the basil, and stir until it just wilts and smells sweetly anise-like, about 20 seconds. Serve immediately over the rice.

Nutrition (per serving)

Calories

545

Protein

25 g

Fat

20 g

Carbs

65 g