Spicy Basil and Sesame Tofu Stir Fry

I developed this recipe to be a combination of two of my favorite stir fry dishes: spicy basil tofu and ginger sesame tofu. This recipe utilizes coated and baked tofu- a simple and cleaner alternative to the battered and deep-fried version. I hope you’ll try this delicious dish! Please do share any photos of yours with me on Instagram @plantbasedartist. I look forward to seeing your creations!

Ingredients

Makes about 2-4 servings

For Tofu:

1 block (14 oz) extra firm tofu, drained

1 tablespoon soy sauce

2 tablespoons all purpose flour

1 tablespoon corn starch

1/8 teaspoon ground white pepper, optional

1 tablespoon neutral cooking oil

For Sauce:

2 tablespoons vegetarian mushroom oyster sauce (*1)

1 tablespoon soy sauce

2 tablespoons sambal oelek or sriracha, to taste

1 tablespoon rice vinegar

1 tablespoon agave, maple syrup, or desired sweetener

1 teaspoon freshly grated ginger

1 tablespoon sesame seeds (black and/or white)

1 teaspoon toasted sesame oil

For Stir Fry:

1 medium-sized green bell pepper, cut into bite-sized pieces

1 medium-sized red bell pepper, cut into bite-sized pieces

1 can (15 oz) baby corn, drained, rinsed, and cut into bite-sized pieces (*2)

1 tablespoon neutral cooking oil

1/2 cup loosely packed basil (*3)

Cooked brown rice for serving

Additional basil and sesame seeds for garnish, optional

*see ingredient notes at the end of the recipe for further details

Method

1. Drain and press tofu for one hour. As I’ve mentioned in my prior tofu recipes, I highly recommend investing in a tofu press if you cook with tofu even somewhat frequently. Alternatively, you can place the tofu between two plates or pans and place a few heavy items on top. There are many tutorials for this online if you simply search “how to press tofu” on Google.

2. Preheat oven to 425F.

3. Drain water from tofu press, and pat tofu block dry with a clean kitchen towel or paper napkin. Cut pressed tofu into bite sized pieces and place in a large bowl. Evenly drizzle over 1 tablespoon soy sauce and toss gently until well combined.

4. Mix together all purpose flour, corn starch, and white pepper. Spread flour mixture evenly onto a large plate then add the tofu pieces. Toss gently until evenly coated. Drizzle 1 tablespoon oil over the coated tofu and toss gently once more until evenly coated. Place tofu in a single layer on a parchment-lined baking tray. Bake for 15 minutes, remove from oven, flip each piece over, and return to oven for an additional 10-15 minutes. Remove from oven once lightly browned.

5. While the tofu is baking, prepare the sauce by combining all sauce ingredients in a bowl and mixing well. Set aside.

6. For the stir fry, heat a large wok or sauté pan to medium-high heat. Add bell pepper and stir until softened and partially browned, about 8 minutes. Add baby corn and heat for 2-3 minutes longer. Add the sauce and heat for 30 seconds. At the very last moment prior to serving, add the baked tofu and basil and stir well to combine. Serve immediately with rice and enjoy!

Ingredient notes

1. I use this brand which can be found at Asian supermarkets. This brand may also be a reasonable option as well. Alternatively you can use any similar vegetarian stir fry sauce, or a combination of soy sauce and sweetener.

2. I’ve used bell peppers and baby corn here but you can of course use any combination of vegetables including (but not limited to) cabbage, carrots, broccoli, cauliflower, snow peas, etc

3. Either Thai basil or Italian basil work fine for this dish. I used a combination of the two!