Thai Basil Tofu Vegetable Stir Fry Recipes

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THAI BASIL TOFU & VEGETABLE STIR FRY



Thai Basil Tofu & Vegetable Stir Fry image

A healthy and filling meatless dinner recipe to whip up with whatever you have in the refrigerator.

Provided by Fit fab FODMAP

Time 1h5m

Number Of Ingredients 9

1 1/2 cups of FODMAP safe vegetables of your choice (eggplant, red bell pepper, zucchini, green beans, and carrots), chopped
1/4 cup fresh basil, chopped
2 tablespoons Sesame Oil
1 tablespoon fresh ginger, grated
2 tablespoons gluten-free hoisin sauce
1/4 cup Tamari or soy sauce
1/4 cup water
1 teaspoon chili sauce
2 teaspoons of cornstarch

Steps:

  • Prepare the tofu per the instructions from the "Tofu Tutorial Post".
  • In a small bowl, whisk all of the sauce ingredients and set aside.
  • In a large frying pan, heat 2 tablespoons of sesame oil on medium heat.
  • If you are using eggplant, add the eggplant and coat with oil.
  • Cover the pan and reduce heat to medium-low. Add additional oil or water if eggplant begins sticking to the pan. Cook for approximately 12 minutes or until cooked but still firm.
  • Remove eggplant from pan and set aside.
  • Add remaining vegetables and cook for approximately 7 minutes.
  • Add eggplant, baked tofu, and sauce to the pan and increase heat. Stir until fully incorporated and sauce begins to thicken. This should take about 5 minutes.

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