Thai Basil Tofu Stir-Fry

Ingredients

• Tofu

  300 g

  $1.42

• Bok Choy / Pak Choi

  2 heads (250 g)

  $0.65

• Bell pepper

  1 medium

  $0.90

• Garlic

  4 cloves

  $0.16

• Thai Bird's Eye Chilli

  2 pieces

  $0.18

• Fresh Basil

  1 large bunch

  $1.30

• Dark Brown Sugar

  1 tbsp

  $0.03

• Vegetable oil

  2 tbsp

  $0.09

• Cornstarch / Cornflour

  1 tbsp

  $0.03

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Cut firm tofu into bite-sized cubes, pat dry with paper towels, and dust with cornstarch and a pinch of salt.

2. 2

   Heat 1 tablespoon of vegetable oil in a wok over high heat and fry the tofu until golden and crispy on all sides, then remove to a plate.

3. 3

   Pound garlic and birdseye chillies roughly in a mortar and pestle to release their aromatic juices.

4. 4

   Heat remaining tablespoon of vegetable oil in the wok, add the pounded chilli-garlic mixture, and stir-fry for 30 seconds until pungent.

5. 5

   Add sliced bell pepper and quartered bok choy stems; stir-fry for 2 minutes until tender-crisp.

6. 6

   Add brown sugar, 2 tablespoons water, salt, bok choy leaves, and the crispy tofu, tossing vigorously.

7. 7

   Turn off the heat, immediately fold in a generous handful of fresh basil leaves until just wilted, and serve hot.