Vegan Thai Basil Tofu with Green Beans

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content and is less processed than tofu.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos provide a sweeter flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor while canola oil is more affordable.

basil leaves

🥗Healthier: spinach

💰Cheaper: parsley

Spinach provides similar texture, while parsley is more economical.

Start by heating up vegetable oil in a large banner wok over medium-high heat.

Add sliced green beans and cook until they brown or lightly char, then set aside.

In the same pan, sauté chopped onion, ginger, and garlic until tender.

Add in chopped chilies and bell pepper, cooking until tender and aromatic.

Set the sautéed mixture aside in the pan and add in mashed tofu, breaking it apart if there are large chunks.

Season the tofu with sugar, soy sauce, veggie oyster sauce, and white pepper, mixing well to coat.

Cook the tofu until the water dries up and it resembles minced meat, about 5-10 minutes.

Add in holy basil leaves and cook down again.

Return the green beans to the pan, seasoning with salt and pepper to taste if needed.

Serve the Thai basil tofu over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens