Thai basil tofu

This is a super quick and easy recipe to make, especially if you have leftover tofu! I made mine with leftover tofu that I had and homegrown Thai basil. Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


1 tablespoon low sodium soy sauce

1 tablespoon dark soy sauce (substitute soy sauce with a bit of desired sweetener)

1/2 tablespoon sambal oelek (chili paste)

1/2 tablespoon coconut aminos (substitute low sodium soy sauce)

a few drops of golden mountain seasoning sauce (available at asian grocery stores, optional)

white pepper to taste

chili flakes (optional, to taste)

1 teaspoon coconut oil (or cooking oil of choice)

7 oz (1/2 block) pre cooked tofu (fried, baked, steamed, etc)

thai basil (amount desired, I used just under 1/4 cup)


whisk together soy sauces, sambal, coconut aminos, golden mountain sauce, white pepper, and chili flakes in a small bowl. heat coconut oil in a large pan or wok at medium-high heat. add the sauce and cook until it starts to bubble. add a bit of water while cooking if necessary. add the tofu and cook until well coated and heated through. just before removing from the heat, stir in the basil and cook for a few seconds. serve immediately by itself or with rice, noodles, or quinoa and enjoy!

3 thoughts on “Thai basil tofu

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