This quick and easy Thai Basil Bowl is one of my go-to weeknight meals when I’m craving something with lots of flavor. Crispy crumbled tofu (similar to ground chicken), a mix of veggies, and fresh basil are tossed in a delicious sauce full of Thai flavors. It’s perfectly sweet, salty, and a tad spicy. Trust me, it’ll hit the spot.

Thai Basil Bowl

Serves 2-4

Ingredients

• Calrose rice, for serving 

• 1 block extra firm tofu 

• 2 tablespoons cornstarch

• 4 tablespoons vegetable oil, divided

• 2 shallots, sliced   

• 2 garlic cloves, minced  

• 2 teaspoons fresh minced ginger 

• 1 Thai chili, minced 

• 2 red bell peppers, sliced 

• 2 heads broccoli, chopped into florets 

• 1/3 cup vegetable broth

• 1/4 cup vegetarian oyster sauce

• 1 teaspoon vegan fish sauce or soy sauce 

• 2 teaspoons sugar

• 1 1/2 cups basil leaves, packed

Directions

1. Cook rice according to package instructions. Keep warm until ready to serve. 

2. Using a clean dish towel, wrap tofu and press to remove excess liquid. Crumble into a bowl with the cornstarch and toss to coat.  

3. Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the crumbled tofu and fry for 10 minutes, stirring occasionally, until slightly crispy. Remove from heat and set aside. 

4. Heat the remaining 2 tablespoons oil in another large skillet over medium-high heat. Add the shallots, garlic, ginger, and Thai chili and sauté for about 2 minutes. Add the bell peppers and broccoli florets and sauté for another 10 minutes. Add the tofu. 

5. In a small bowl combine the vegetable broth, oyster sauce, fish sauce, and sugar. Add sauce to skillet, toss to combine, and continue cooking for about 5 minutes or until vegetables are done and sauce has thickened slightly. 

6. Add the basil leaves and mix until wilted. 

7. Serve with rice and enjoy.