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Tofu, vegetable and holy basil stir-fry

This healthy tofu stir-fry recipe is from Saiphin Moore's cookbook, Rosa’s Thai Café: The Vegetarian Cookbook. It's a brilliant blend of tofu, veggies, chilli and lots of Thai herbs – and all it takes is 15 minutes to make! A speedy supper for two.

Serves 2

Prep Time 5 min

Cooking Time 10 min


  • 3 red bird’s eye chillies
  • 3 garlic cloves
  • 2 tablespoons vegetable oil
  • 150g firm tofu, cut into chunks
  • 1 tablespoon light soy sauce
  • ½ tablespoon dark soy sauce
  • ½ tablespoon sugar
  • Pinch of white pepper
  • ½ onion, chopped
  • ¼ red pepper, sliced
  • ¼ yellow pepper, sliced
  • 30g yard-long beans or green beans, cut into 2cm pieces
  • Handful of holy basil leaves
  • 2 kaffir lime leaves, chopped
  • 250g steamed jasmine rice, to serve


  1. Using either a pestle and mortar, grind the chillies and garlic to a paste. Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown.
  2. Now add the tofu, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces.
  3. Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice.

Nutrition per serving

Read more on how we calculate nutrition.
412 12g 17g 1.4g 4.5g 11g 1.6g 76mg 49g 2.7mg

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