Just a few blocks from our new apartment is a cute little farmer’s market filled to the brim with beautiful, local produce. I always think it’s fun to go on Saturday mornings with my husband, picking out interesting items that will help dictate what we eat the rest of the week. A few weeks ago our new star ingredient was Thai basil. It’s one of those items that can transform a ho-hum stir fry into a dish that actually tastes like it’s from a Thai restaurant (or as I told my husband, “This tastes like legit Thai food!”). Wonderfully aromatic, it has a slight licorice flavor that really differentiates it from regular basil. This Thai basil tofu stir fry is one of my favorite ways to use the herb, as the flavor of the basil steeps into all the veggies and tofu so nicely.
I realized that for some reason, this is the first recipe on OSK that features tofu. A vegetarian food blog without tofu? Very strange, indeed. Although I have always loved tofu at restaurants, I have only recently perfected the way I cook it at home. I hated how it would stick to a pan so easily, and I don’t think there’s anything worse than mushy, watery, flavorless tofu. I’d rather go without it. Then my mom showed me her way of cooking tofu: bake it until it becomes wonderfully firm and crispy, making it just as delicious as if you had fried it (but much healthier). With a couple of really easy steps, I’ve created tofu that I actually can’t stop eating. Here’s what I do:
- One of the most important steps to making this tofu is buying the right kind. I buy extra firm tofu rather than silken tofu, and if I can find it, I buy the kind that is vacuum packed rather than in water. The vacuum-packed kind has a much lower water content, which makes a big difference in how crispy your tofu will become.
- If you can only find the kind in water, no worries – simply drain the tofu for a few minutes. I put the tofu in a strainer and then put something heavy on top (a pan will do) to press all of the liquid out.
- After you have squeezed as much water as possible out of your tofu, cut it into thin slices about 1/4 inch thick. I find that slices of tofu crisp up better than thicker cubes. I then like cutting the slices in half at a diagonal angle.
- Add all of the tofu slices to a bowl, and drizzle in a small amount of oil. I use peanut oil, but any clear oil that can withstand high temperatures would be fine. Gently rub the oil onto each slice of tofu.
- Place the tofu onto a non-stick baking sheet. Add a couple of drops of soy sauce (some salt would be fine too, if you aren’t adding the tofu to an Asian dish) to each piece, followed by a pinch of corn starch. The corn starch helps the tofu crisp up.
- Bake in the oven at 400 degrees for about 25-30 minutes, flipping each slice halfway through.
- Serve with stir-fry, curry, or any other dish where you want some extra protein. It doesn’t necessarily have to be an Asian dish!
I love how the tofu soaks up all the wonderful flavors of this stir-fry in particular. The sauce is incredibly simple, but it manages to be sweet, salty, and spicy all at the same time. I use thinly sliced red pepper, bok choy and baby corn as the veggies, although you could throw in whatever veggies you have on hand.
I really hope you can find Thai basil and Thai chilis. If you can’t find them at your usual grocery store, farmer’s markets are a good bet; you could also try Whole Foods or an Asian supermarket. You can substitute regular basil if necessary, but it won’t have exactly the same flavor as this dish. And if you can’t find Thai chilis, a serrano chili or simply a large pinch of red pepper flakes could work instead.
- Crispy tofu (recipe above)
- 1 cup uncooked grain of choice (I use white or brown rice for this)
- 1 tablespoon peanut oil
- 2 cloves garlic, minced
- 1-2 Thai chilis (depending on your heat tolerance), seeds removed and minced
- 1 red bell pepper, thinly sliced
- 1 can baby corn, cut into bite-sized pieces
- 4 tablespoons tamari or soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- Large bunch of baby bok choy, roughly chopped
- About 2 cups Thai basil, stems removed
- Cook the crispy tofu based on the directions in the post above. Cook your grain of choice according to package directions.
- When your tofu and grains have about 5 minutes left in their cooking time, start the stir fry. Add the peanut oil to a large pan and turn the heat onto medium. Add the minced garlic for about a minute, followed by the Thai chile.
- After about another minute, add the red bell pepper, baby corn, tamari, sesame oil, and brown sugar. Stir well to dissolve the brown sugar. Cook for about 5 minutes, or until the red pepper slices have softened.
- Add the baby bok choy, Thai basil, and crispy tofu. Cook for about 2 more minutes, until the bok choy and basil are beginning to wilt.
- Serve immediately with your grain of choice.
I am delighted that you learned one useful kitchen trick from me! Baked tofu is probably the only one, sadly. 🙂 You’ve really helped me by describing how to vastly improve my baked tofu: triangular slices instead of cubes, and cornstarch. I can’t wait to try it.
I think I’ll need to go to Whole Foods or possibly Caputos to get enough Thai basil to duplicate this tempting recipe. The Thai basil that I planted in the spring is a big flop and I’m not sure why. So glad you have a great farmer’s market nearby!
I’m happy to see that this is now a plan! Thai basil really is distinct, and it’s always so good in the dishes we order at Lemon Grass. Looks like Julia’s tweak with the tofu should work well, too. The way you’ve always made it, with the crispiness you get through baking, makes an otherwise forgettable mouthful a real treat instead. What a difference a texture can make.
I miss Lemongrass! Maybe we can go when I’m back in October. I think you guys will definitely enjoy this tofu!
I have learned many great kitchen tricks from you, but this is probably my favorite! Let me know what you think of the cornstarch addition. I hope you can find Thai basil – it’s such a shame that your own plant didn’t work out this year! I remember that you have had a lot of success with sweet basil in the past.
My favourite dish from my local thai place as basil curry, and then I found out it had fish sauce in it! Thanks for a homemade alternative 🙂
Yes, I think fish sauce is in most Thai dishes at restaurants…that’s why I love cooking at home and knowing exactly what I’m eating! I hope you enjoy this, Emma!
Thank you for the guide on how you buy tofu! Even though I’m a vegan, I haven’t really had it all that much, and I’ve never bought it. Maybe I’ll actually go for it now though!!
I hope you enjoy it, Sarah! Let me know how it goes!
The farmer’s market is such a good place for inspiration. There are so many new and interesting veggies and herbs – I’ve never tried thai basil – my favorite discovery so far has been Gai Lan – chinese broccoli. I’ll keep my eye for some thai basil this weekend though. Also, I’m definitely trying your recipe for crispy tofu – I haven’t had a lot of luck with tofu – so looking forward to trying your method, Julia. Have a great weekend!
I will have to be on the lookout for Gai Lan, Geraldine! I love all sorts of broccoli, especially in Asian dishes. I hope you can find Thai basil. I think you’d love it!
I’m Chinese and grew up eating a lot of tofu! Tofu gets a bad rep for being gross and flavourless but if you make it right, it is absolutely delicious. A lot of people have been going soy-free lately but I think it’s all about moderation! Without tofu, there would be very little for me to eat at my family meals, haha. Thai basil is one of my favourite herbs and I can just imagine how fragrant this dish is already!
I agree, Genevieve – moderation is key! I need to read up on the soy debate, to be honest. Sometimes it’s a little overwhelming to know what is and isn’t healthy! I just try to eat foods that make me feel my best. And yes, I think the Thai basil is the real star of this dish!
One of the most exciting things about summer is experiencing the farmers market and all that it offers. Inspiration is everywhere! Sometime’s I over-buy, but am getting better at limiting my haul! Thai basil is one of my favorite herbs, especially when it comes to whippin up a tasty Thai dish. I actually was able to grow some this year – a first success of several failures! Hooray! How fabulous you have quick access to so many good herbs and veggies! I can see your inspiration coming through this delicious dish, Julia! The colors and textures are so vibrant. I couldn’t agree more about tofu. I love it when it’s prepared in such a way that is full flavored and the texture is firm! I’ve not tried cornstarch, so thank you for the tips! Looking forward to trying it. My fav. shrink wrapped tofu is Woostock Farm – Organic. It is firm and comes in the perfect cube size for one meal. Although I’m still learning my way around tofu, I’m growing to love it more and more with each recipe, now that I know what I’m doing – sorta 😀 ! Thank you for this my dear!
I definitely know what you mean about over-buying, Traci! It can be so exciting to see all of those beautiful items…I’m trying to reign myself in too 🙂 And that’s amazing that you’ve been able to grow some Thai basil! My mom didn’t have any success, unfortunately. I wonder if it’s a tricky herb to grow? I will have to be on the lookout for the Woodstock Farm brand of tofu – shrink-wrapped makes such a big difference!
This is great! I was just craving something thai inspired today but unfortunately I am totally uncreative with asian food….but this is exactly what I wanna have now! I think I have also almost everything for it at home.
Thanks!!! Pinned 😉
Thanks, Evi! I hope you enjoy it – it’s so nice when you have all the ingredients already at home!
Julia, I’m so happy to read about how well you’re settling. I have to admit that I admire the idea of going to the market on the weekend and being set for the week’s menu 🙂 (I think I remember those days…) — now I find myself going to the grocery store once, sometimes twice a day (I know, outrageous) and I really need to reel that in. I have not made a tofu dish in some time (I seem to gravitate more towards tempeh for texture) but you lay it out so well here you’ve got me thinking about it again – fun tip about the corn starch in the oven (I tend to pan sear). Thai is my favorite cuisine and I couldn’t agree more about the distinction in flavor between Thai basil and sweet basil – once you taste it, you get it :). Lovely dish Julia.
Oh Kelly, I’ve definitely been there with the daily grocery trips…I used to live across the street from a Trader Joe’s, and I think I went 3-4 times per week! Now I’ve got some major hills in between me and the Whole Foods in my neighborhood, so that’s reigning me in a bit 🙂 I absolutely love Thai food too – that and Indian food are probably my favorite cuisines. I hope you enjoy the tofu this way! If you have any tips for pan searing, let me know!
You must be having so much fun exploring a new city! Ok, I’m totally adapting the way you cook tofu! I’ve never seen it sold not soaked in water before, I need to keep an eye out for that. I’m also going to start using your oven baked cornstarch method, that is genius and this tofu looks super crispy! That sauce looks amazing too 🙂
I am having so much fun, Izzy! There’s so much to see here 🙂 Let me know what you think of the tofu! I know there are a few steps involved, but I think it’s all worth it!
Tofu when done properly can really be a treat. Thanks for taking the time to share this how-to. So useful! And this dish, wow. That lead photo is beautiful.
I agree, Katie – it definitely can feel like a treat. I’m glad you find the tips helpful. And thank you for the compliment on my photo! I get a lot of sunlight at the new apartment, which helps a lot 🙂
I’ve never seen the corn starch trick to baking tofu – must try that immediately! I do love a good piece of golden fried tofu, especially if sesame oil and garlic are involved, but they ALWAYS leave residue in the pan and chucking something in the oven is just so much easier. Thank you for the tip!
I definitely know what you mean with residue in the pan – and since there’s nothing I hate more than scrubbing dishes after dinner, I love this baking method instead! I hope you enjoy the recipe, Sophie!
This was delicious! I used seitan instead of tofu and added some chopped ginger in with the garlic. Also used chinese chives instead of bok choy, along with some carrots and broccoli. Really fast to make and absolutely yummy.
I’m so glad you liked the dish! It’s definitely an easy one to customize, too. Thanks for commenting!