Thai Basil Tofu Stir Fry With Jasmine Rice Recipe

About this recipe

Transform your dinner into a flavorful journey with this Thai Basil Tofu Stir-Fry served over fragrant jasmine rice. This vegetarian dish is a feast for the senses, combining crispy Quorn tofu with fresh vegetables like chayote squash, daikon radish, and carrots. Infused with Thai Seven Spice and a soy-based sauce, the stir-fry is perfectly complemented by the aromatic basil leaves and a hint of ginger. With 77 grams of protein and 304 grams of carbohydrates per serving, this meal will keep you energized and satisfied. It’s ready in just 40 minutes, making it an ideal choice for a quick yet wholesome dinner. The texture is a delightful mix of crispy tofu and tender-crisp vegetables, while the flavor profile is both spicy and savory with a touch of fresh herbaceousness. Perfect for a weeknight meal or an impressive dinner for guests, this dish is a celebration of Thai flavors tailored for vegetarian food lovers in the UK.

Ingredients

• 18 Quails Eggs X18
• 50G Trs Cardamom Green
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - White Farmhouse Bread 800g
• 30 Ml Sprig Natural Bourbon Vanilla | 20 Ml Extract | Superior Quality | Chemical-Free | Alcohol-Free | For Gourmet Baking & Desserts
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 1 Kg Trade Aid Caster Sugar 1kg
• 300 Ml Rose Water, 300Ml
• - Saffron
• - The Tofoo Co. Naked Tofu
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 200G Chilli Paste With Holy Basil, 200G

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then cook it in a pot with 360 ml of water over medium heat until tender.
2. 2. While the rice is cooking, cut the chayote squash, daikon radish, and carrots into thin strips or bite-sized pieces.
3. 3. Heat 10 ml of olive oil in a large skillet or wok over medium-high heat and add the Quorn Vegetarian Mince. Stir-fry for 5 minutes until lightly browned.
4. 4. Add the remaining olive oil to the skillet, then sauté the minced garlic and grated ginger for 1 minute until fragrant.
5. 5. Stir in the sliced vegetables and cook for 5-7 minutes until they start to soften but remain crisp.
6. 6. Sprinkle the Thai Seven Spice and white pepper powder over the vegetables and stir to coat evenly.
7. 7. Mix the Pad Thai Seasoning with the soy sauce and pour it into the skillet, stirring to combine all the ingredients.
8. 8. Dissolve the sweet potato starch in 50 ml of water and add to the skillet, cooking for 2-3 minutes until the sauce thickens.
9. 9. Add the fresh basil leaves and stir gently for 1 minute until they wilt slightly, then season with Maldon sea salt and ground black pepper.
10. 10. Divide the cooked jasmine rice between two serving plates and spoon the tofu and vegetable stir-fry over the top.