Thai Basil Vegetable Tofu

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    For the sauce:
    In a small bowl add arrow root powder. Slowly whisk in liquid aminos, carefully to prevent clumps. Add remaining ingredients, whisk and set aside.
    For the stir fry:
    Preheat oven to 400° F.
    Cut tofu in 1/4 inch slabs. Bake for 10-15 minutes or until browned. Flip and continue to cook until browned on other side.
    Add sesame oil to a pan and cook bok choy stems for about 5 minutes. Add red bell pepper and garlic and stir for 1-2 minutes.
    Add baked tofu and sauce, stir to coat. Add bok choy greens and basil and cook until wilted. Serve over rice or noodles of choice. Enjoy.


    For the sauce:
    1 1/2 teaspoon arrow root, corn starch, or tapioca flour
    4 tablespoon lime juice
    4 tablespoon liquid aminos
    1 tablespoon sesame oil
    1 tablespoon brown sugar
    4-5 garlic cloves, crushed
    1 tablespoon sriracha or 1/2 tablespoon chili paste
    1 teaspoon red pepper flakes

    For the stir fry:
    1 lb firm tofu
    1 tablespoon sesame oil
    5-6 stalks bok choy or brocolli
    1 red bell pepper
    3-4 garlic cloves
    1 handful fresh basil

    Serving Size


    Prep Time

    30 minutes

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      Thai Basil Vegetable Tofu

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