Thai Basil Sauce with Tofu
This delicious Thai Basil Sauce with tofu is a really tasty curry that is a fabulous meal when served with boiled jasmine rice or noodles.
Servings 4
Calories 203kcal
Equipment
Ingredients
- 1 block silken Tofu
For Thai Basil Sauce:
- 1 cup Basil leaves
- 2 tbsp. soy sauce
- 2 tbsp. vegetarian Oyster sauce
- 4 cloves Garlic
- 1 Onion
- 2 Thai Chili
- 1 tsp. Sugar
- 2 tbsp. Sesame Oil
- 1 cup Vegetable stock
- 1 yellow pepper
- 1 cup mushroom
- 1 cup bamboo shoot
Instructions
- First step is to lightly press the silken tofu to release all the water. Don’t put too much pressure or it will break. Chop vegetables or dice them in uniform pieces. I have used canned bamboo shoot, mushrooms and yellow pepper.
- Prepare the sauce by combining oyster sauce and soy sauce together. Heat oil in a pan and sweat the onion and garlic till translucent. Then add the sauce along with vegetable stock, sliced Thai chillies and sugar to balance out the flavours.
- Add in the veggies that you are using and let them simmer in sauce for 2-3 minutes till they are almost done. Finally add in chopped basil along with cubed tofu. Turn off the heat and let it sit for about 10 minutes so that the flavours infuse well.
- Taste and adjust seasoning. Your Thai Basil sauce with veggies and tofu is ready to serve. Serve hot with boiled jasmine rice or noodles.
Video
Notes
It is important to press the tofu to release all moisture. You can use paper towels too. But do it gently so as not to break it.
I have used silken tofu in this recipe as it really absorbs the flavours well.
You can use any veggies that you like and have in this recipe. Broccoli, carrot, other peppers, corn all work well. I have used what I had available.
Thai chillies are quite spicy. Skip or use as per taste. You could use hot sauce in its place as well.
Basil gives the sauce its delicious flavour. I used more than a cup. Use Thai basil, Italian basil or holy basil or even a combination of these.
You can store it for a couple of days in air tight jar. Heat through and serve. The veggies do get soft though.
You can use other proteins in place of tofu.
I have used silken tofu in this recipe as it really absorbs the flavours well.
You can use any veggies that you like and have in this recipe. Broccoli, carrot, other peppers, corn all work well. I have used what I had available.
Thai chillies are quite spicy. Skip or use as per taste. You could use hot sauce in its place as well.
Basil gives the sauce its delicious flavour. I used more than a cup. Use Thai basil, Italian basil or holy basil or even a combination of these.
You can store it for a couple of days in air tight jar. Heat through and serve. The veggies do get soft though.
You can use other proteins in place of tofu.
Nutrition
Calories: 203kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 873mg | Potassium: 271mg | Fiber: 3g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 63mg | Calcium: 158mg | Iron: 2mg