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Basil Tofu Bowls

maggieadelledunlap

A delicious dinner in 30 easy minutes. Not only is tofu really good for you, but it’s really REALLY tasty when cooked in yummy ways like this. If someone was over who didn’t like tofu, I’d consider telling them this is chicken, and I’m pretty sure they wouldn’t suspect a thing.



::INGREDIENTS::

2 packages extra firm tofu, drained and dried as much as possible (I squeezed as much moisture out as I could)

A really big handful of fresh Basil, (Thai Basil preferred, but I had fresh basil from a local garden that worked perfectly), rough chopped

3 green onions, white and light green part diced small, dark green part cut into about 1 inch lengths

2 shallots, diced small

2 medium or 1 large garlic cloves, minced

4 tbs cooking oil

1 Tbs cornstarch

1/2 cup soy sauce (I would have used low sodium if k had it, but regular worked too)

1/2 cup brown sugar

1- 2 Tbs chili crisp

Juice of 1 lime

1 Tbs fish sauce

1/2 tsp red pepper flakes


::METHOD::

Preheat oven to 400. Crumble tofu onto a large baking sheet. Pour 2 Tbs cooking oil and mix it up with your hands. Bake for 25-30 minutes until tofu is golden brown, and partly crispy. While tofu cooks, in a small bowl combine soy sauce, red pepper flakes, chili crisp, brown sugar, fish sauce, lime juice, and cornstarch. In a large skillet, heat 2 Tbs cooking oil and cook shallots and green onions for a few minutes until shallots begin to soften. Add garlic and cook for another minute. Add basil (reserving a little for garnishing) and then add the sauce. Cook down for a few minutes until it thickens. When the tofu is done, add and combine with sauce.

Serve over rice and top with sesame seeds, red pepper flakes, and more fresh basil. Mm mm mm!

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