Vegan Thai Basil Stir-Fry with Tofu and Rainbow Vegetables

• vegan
• stir-fry
• tofu
• thai-basil
• dinner
• Isabella

Introduction

Today, we're crafting a dish that embodies the essence of a light yet satisfying dinner, perfect for those who appreciate a meal that's both nourishing and flavorful. This Vegan Thai Basil Stir-Fry with Tofu and Rainbow Vegetables is a vibrant, colorful dish that's quick to prepare and packed with fresh ingredients.

Ingredients

• 200g firm tofu, pressed and cubed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 small zucchini, julienned
• 3 cloves garlic, minced
• 1 inch ginger, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 2 teaspoons sesame oil
• 1/2 cup fresh Thai basil leaves
• 2 tablespoons vegetable oil
• Salt to taste
• Optional: Crushed peanuts for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the garlic and ginger, sautéing until fragrant.
3. Increase the heat to high, add the tofu cubes, and fry until golden on all sides.
4. Add the red and yellow bell peppers, carrot, and zucchini. Stir-fry for about 3-4 minutes until just tender.
5. In a small bowl, mix the soy sauce, maple syrup, and sesame oil, then pour over the vegetables.
6. Add the Thai basil leaves, stir until they just begin to wilt, and remove from heat.
7. Season with salt to taste and garnish with crushed peanuts if desired.

Enjoy this delightful stir-fry as a standalone meal or pair it with a side of jasmine rice for a more filling dinner. It's sure to bring a burst of flavors and colors to your table, making today's dinner special and memorable.

Isabella

Additional Information

Nutritionfacts	Calories: 250 per serving, Protein: 12g, Fat: 10g, Carbohydrates: 18g, Sugars: 6g, Fiber: 3g
Preparation Time	20 minutes
Allergy Information	Soy, Sesame, Optional Peanuts