A quick and easy stir fry, with a sweet sauce and fragrant Thai basil.
Thai Chilli Basil Stir Fry
- Large Frypan or Wok
- Chopping Board
- Chopping Knife
- Stirring utensil
- Measuring Utensil to Measure Out: tbsp, tsp, 3/4 cup, 1/2 cup
- 1 tbsp oil
- 1 small capsicum (cut into strips)
- 1 spring onion (finely chopped)
- 1 carrot (sliced)
- 1/2 tin of bamboo shoots
- 1 small handful of beans
- 1 small head of broccoli (chopped)
- 3 garlic gloves
- 2 birds eye chilli's
- 3/4 cup thai basil
- 1/2 cup tofu (see notes)
Stir fry sauce
- 3 tbsp vegetarian oyster sauce
- 2 tsp regular gluten free soy sauce
- 2 tsp dark soy sauce or kecap Manis (see notes below recipe)
- 1 tsp sugar
- 4 tsp water
- Combine in a bowl, all of the sauce ingredients and mix until the sugar has dissolved.
- With a mortar and pestle, grind together the chili and garlic making a chunky paste.
- Add oil to your wok or saucepan and heat on HIGH. Once your oil is hot add your garlic, chilli paste and let sizzle for about 10-15 seconds then add your tofu. Cook tofu until golden.
- Add in the carrots and broccoli and let cook for about 2 minutes. Then add in the capsicum, bamboo shoots, beans and spring onion. Cook for about 30 seconds. Your veggies should be charred and still be a little crunchy.
- Add in the sauce and thai basil, quickly tossing to coat all the veggies. Take off heat.
- Serve with rice and some fresh chilli and thai basil.
- If you can’t find any dark gluten free soy sauce then that’s no problem! Just combine 1 cup of regular gf soy sauce with 3/4 cup of brown sugar and bring to a boil. Then add 1 tbsp of cornflour that’s been mixed with a tiny bit of water to remove any lumps. Turn heat down and stir until the sauce thickens (about 5 minutes).
- Press your tofu –
- I used fried tofu puffs as they are more porous so they absorb the flavour of the stir fry more. However you can use any tofu or protein you like! If you decide to use firm tofu, make sure you drain the excess water from it first (Doing this helps the tofu absorb more flavour and become crispier). Do this by placing the tofu on a chopping board between two pieces of paper towel. Place a chopping board on top along with something heavy to squeeze the excess water out. Let it sit like this for at least 1 hour and up to 4 hours.