Print Recipe
spicy thai basil noodles with tofu
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course:
Main Course
Author:
Cait
Ingredients
For the Tofu:
1
package
firm tofu, drained, pressed & cubed
1-2
tablespoons
olive oil
salt, to taste
For the Sauce:
¼
cup
low sodium soy sauce
2
teaspoons
oyster sauce
1
teaspoon
maple syrup
1
teaspoon
sambal oelek (more for spicier noodles)
2
tablespoons
sugar
¼
cup
hot water
For the Stir-Fry:
8
oz
wide flat rice noodles
1
red bell pepper, de-seeded, thinly sliced
1
orange bell pepper, de-seeded, thinly sliced
1
yellow bell pepper, de-seeded, thinly sliced
1
medium onion, thinly sliced
1
clove
garlic
2
teaspoons
olive oil
1
cup
packed thai basil leaves regular basil will work too
Instructions
For the Tofu:
Preheat the oven to 425 degrees F.
Place a piece of parchment paper on a baking sheet then layer tofu in a single layer.
Drizzle with olive oil, sprinkle with salt to taste & toss.
Bake for 20-30 minutes or until golden brown.
For the Sauce:
Combine all the sauce ingredients together in a bowl and whisk to combine, then set aside.
For the Stir-Fry:
Soak noodles in hot water according to package instructions.
Place a large non-stick pan or wok over medium heat.
Add oil.
Sauté garlic until fragrant (about 30 seconds - 1 minutes).
Add onions and peppers, sautéing until tender (about 5 minutes)
Add noodles, tofu and sauce to the same pan and toss to combine (noodles should be well coated).
Remove from heat and immediately add basil tossing to combine.
Notes
Sauce recipe adapted from
a calculated whisk