Thai Basil Tempeh and Tofu
Quick and easy Thai Basil with Tofu and Tempeh that’s better than takeout. A healthy, flavorful stir fry you can whip up in under 30 minutes.
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INGREDIENTS
- ½ block of firm tofu, about 100 grams
- 1 block tempeh, 200 grams
- 6-7 green onion stalks, white and green part
- 5 teaspoons garlic minced
- ½ cup fresh Thai basil leaves, or regular basil, see note
- 3-4 small green Thai chilies, re dbirdseye chilies or 1 medium jalapeno, diced small, seeds removed if you want less spicy
- 2 tablespoon oil for cooking, I like to use ghee, divided
- 2 teaspoons agave syrup, or honey, brown sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce, or tamari
- 1 teaspoon sriracha, or similar hot sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
INSTRUCTIONS
- Prep the tofu: Press the tofu for about 30 minutes, then cut into cubes. If you’re in a rush, use it as-is, it’ll still work.½ block of firm tofu
- Boil the tempeh: Place the block of tempeh in a saucepan, cover with water, and simmer for 10 minutes. Drain and crumble into small bits (with your hands or a food processor).1 block tempeh
- Cook the tofu: Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Fry the tofu until golden and crispy on the edges.2 tablespoon oil for cooking, ½ block of firm tofu
- Cook the tempeh: Add the rest of the oil and cook the tempeh bits for 2–3 minutes, stirring so they don’t stick.1 block tempeh
- Add aromatics: Lower the heat to medium, then toss in the green onions (leave some for serving), garlic, and chilies. Stir for about a minute until fragrant. Toss in the basil leaves and stir until they are wilted but still bright green.6-7 green onion stalks, 5 teaspoons garlic minced, 3-4 small green Thai chilies, ½ cup fresh Thai basil leaves
- Add sauces: Add the soy sauces, fish and oyster sauce, agave, sriracha, and sesame oil. Stir everything together.2 teaspoons agave syrup, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon sriracha, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sesame oil
- Serve: Squeeze half a lime juice on top, garnish with more green onions and serve over hot rice or cauliflower rice.
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