I cook a stirfry at least once a week. They’re easy, they taste GREAT, and you get so many healthy veggies. This Thai-flavored stirfry is made with tofu, but don’t let that deter you (see How to Make Tofu Edible (and Enjoyable!)). Give it a try and I know you’ll love it!
This recipe, adapted from a Basil Tofu Bowl, is meatless and can be made vegetarian. The stirfry is packed with healthy veggies and is served over fried quinoa, a protein-rich whole grain. The Thai flavors in the sauce and the Thai basil, which adds great brightness to the dish, make this stirfry unique. I will warn you, it packs a little heat.
Thai Tofu Stirfry
Prep Time: 5 minutes
Cook Time: 30 minutes
10 oz. Firm or Extra Firm Tofu, pressed (see How to Make Tofu Edible (and Enjoyable!))
2 cloves Garlic, minced
generous 1/4 tsp. Grated Ginger
2 tbsp. Lime Juice
1 tbsp. Soy Sauce
1 tbsp. Oyster Sauce (there are vegetarian varieties available)
1 tbsp. Sriracha
1 tsp. Honey
large handful Thai Basil, torn
2 crowns Broccoli
1 1/2 c. Cooked Quinoa (1/2 c. quinoa cooked in 1 c. water)
1/2 tbsp. Olive Oil
1 clove Garlic, minced
1/4 Onion, minced
1. Make your sauce by mixing the garlic, ginger, lime juice, soy sauce (I always use low sodium), oyster sauce, Sriracha, and honey in a small bowl.
2. Heat a flat-bottomed skillet over medium heat. While the skillet is heating, cut your tofu into 1 inch squares. Once your skillet is hot, sear your tofu ~3 minutes per side until lightly browned and set aside.
3. While the tofu is searing, cut your broccoli into florets and peel and cut the carrots into your desired shape (as you can see, today I went with sticks). I used broccoli and carrots because they are two of my favorite stirfry veggies, but feel free to use whatever vegetables you prefer.
Once the vegetables are cut, cook them in the skillet. Broccoli takes longer to cook than carrots so I add it 3-5 minutes before adding the carrots. When your vegetables are done, the broccoli should be bright green. Set the vegetables aside with the tofu.
4. Now it’s time to fry the quinoa. (Tip: For any fried rice-type dish it’s good to cook your rice, or quinoa in this case, the day before and store it in the fridge.) First, heat the oil in the skillet over medium heat then saute the onion and garlic until lightly browned (~2 minutes). I usually use a yellow onion, but today I had a red onion on hand.
Then add your quinoa to the skillet with a little bit of butter. Cook, stirring frequently, until hot (3-5 minutes).
Finally, you want to add soy sauce to your quinoa. I never measure soy sauce for fried rice dishes. I just drizzle some in, stir it, and decide whether or not to add more based on the color. This stirfry is not very saucy so the quinoa needs to have plenty of flavor on its own.
Season the fried quinoa with freshly ground black pepper and plate.
5. Add the vegetables and tofu back to the skillet, add your sauce, and stir. Cook until the tofu and veggies are reheated and the sauce is well-distributed. This should only take ~3 minutes.
6. Stir in the Thai basil and cook a few seconds until slightly wilted. Serve over your fried quinoa and dig in!!
This stirfry, bursting with Thai flavors, is a delicious and healthy weeknight option. You won’t even miss the meat, I promise!