Thai Tofu

By Robin Robertson | April 13, 2010

Spicy Thai seasonings set off the aromatic, fluffy Jasmine rice, making this one captivating dish with complex flavors.

Serves 4

What You Need:

  • 1 pound extra firm tofu, drained
  • 1 tablespoon peanut oil
  • 1 small red onion, thinly sliced
  • 1/2 red bell pepper, cut into 1/4-inch strips
  • 1 garlic clove, minced
  • 1 Thai chile, seeded and minced, or hot red 
  • Pepper flakes, to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian "fish" sauce (see VegNews recipe)
  • 1 teaspoon light brown sugar 
  • 1 cup loosely packed Thai basil
  • Freshly cooked jasmine rice
  • Fresh bean sprouts (optional garnish)
  • Chopped peanuts (optional garnish) 

What You Do:

  1. Cut the tofu into 1-inch slices and arrange on a baking sheet lined with several thicknesses of paper towels. Top tofu with another layer of paper towels and press on the slices to expel excess water. Cut the pressed tofu slices into 1-inch cubes and set aside.
  2. Heat oil in a large skillet or wok over medium-high heat and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until the onion begins to soften. Add the chile, soy sauce, "fish" sauce, sugar, and the tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over the rice. Sprinkle with bean sprouts and peanuts, if using.

Click here for more delicious recipes:
Thai Coconut Soup
Thai Bundles
Coconut Sticky Rice

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