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Thai Basil Tofu Stir Fry with Pickled Carrot & Fennel
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Thai Basil Tofu Stir Fry with Pickled Carrot & Fennel

50 minServes 4Nutri-Score B€€
from @jorisdekock7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • firm tofu (pressed and crumbled)Fresh400 g
  • tomato pastePantry30 g
  • olive oilPantry30 ml
  • dark soy saucePantry30 ml
  • maple syrupPantry15 ml
  • spices (e.g. smoked paprika, garlic powder, black pepper)Spices5 g
  • carrot (julienned)Produce2 pieces
  • fennel (thinly sliced)Produce1 piece
  • vinegarPantry60 ml
  • sugarPantry5 g
  • saltSpices3 g
  • garlic (minced)Produce4 pieces
  • onion (sliced)Produce1 piece
  • bell pepper (sliced)Produce1 piece
  • stir fry sauce (soy sauce, oyster or hoisin sauce, maple syrup)Pantry60 ml
  • Thai basil (large handful, leaves picked)Produce20 g
  • jasmine rice (cooked)Grains300 g
  • lime (cut into wedges)Produce1 piece

per serving

Nutrition

477kcal

Carbs
66 g
Proteins
18 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Wok
  • Saucepan

step by step

Method

  1. Coat the crumbled tofu

    • Crumble the tofu into a bowl.
    • Coat it with the tomato paste, olive oil, dark soy sauce, maple syrup and spices.
    Step 1

  2. Bake the tofu

    • Spread the tofu on a baking tray.
    • Bake until the edges crisp up, stirring every 10 minutes.
    Step 2

  3. Quick-pickle the carrot and fennel

    • Toss the carrot and fennel with the vinegar, sugar and salt.
    • Leave to sit while the tofu bakes; it gets sharper the longer it sits.
    Step 3

  4. Aromatics in a hot pan

    • Get the pan screaming hot.
    • Add the garlic and onion and cook until fragrant.
    Step 4

  5. Stir fry the vegetables and tofu

    • Add the bell pepper.
    • Add the baked tofu and keep everything moving so nothing goes soft.
    Step 5

  6. Add the sauce and basil

    • Pour in the stir fry sauce and toss until everything is coated and glossy.
    • Turn off the heat and throw in the Thai basil.
    Step 6

  7. Serve

    • Pile the stir fry over jasmine rice.
    • Top with the pickled carrot and fennel and squeeze lime over the whole thing.
    Step 7
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