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spicy thai basil noodles with tofu

Prep Time10 mins
Cook Time20 mins
Total Time30 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