Thai Basil & Tofu Stir Fry

While our Genovese basil certainly makes a mean green pesto sauce, you may want to consider our Thai variety of basil for stir-fries and spring rolls. Thai basil leaves hold up to heat much better than their Italian counterparts and add a spicy flavor with slight anise notes to your finished dish. This quick and easy preparation pairs perfectly with steamed brown rice and can make for an excellent solution to the problem of what to make on a busy weeknight. 
The tofu and veggie stir fry comes together so quickly that you’ll want to start your rice well in advance. Also, any other chopped or sliced veggies can easily be added this stir fry. This recipe is vegan when omitting the fried egg, but the sauce and veggies would complement ground chicken, pork, or thinly sliced beef as well. Ditch the take out menu tonight and make your own version of this delicious Thai-inspired stir fry. Your wallet, belly, and local farmers will thank you!
Here’s some helpful information about some of the different types of basil that Crabtree grows: https://www.cooksillustrated.com/how_tos/11228-the-differences-between-thai-and-italian-basil

Recipe adapted from: https://drivemehungry.com/15-minute-thai-basil-tofu-stir-fry-pad-krapow/

Serves: 2 as a main dish or 4 as a side
Prep Time: 15 mins
Cook Time: 15 mins
Ready In: 30 mins
  • 1 pack extra firm tofu, 14-16 oz
  • 3 TBSP canola oil
  • 1-2 Carmen or bell peppers, sliced
  • 4 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 1/4 tsp grated fresh ginger
  • 2 Thai chili peppers chopped or ¼ teaspoon dried Thai chili pepper flakes (add more or less depending on your spice preference. 1/8 tsp dried cayenne pepper or 1/8 tsp crushed red pepper can also be used as a substitute.)
  • 3 TBSP soy sauce
  • 2 tsp coconut or brown sugar
  • Thai basil leaves and flowers from one bunch of basil, thick stems removed (about ¾-1 cup when very lightly packed)
  • 2 local eggs (note: Feathers & Fruit Farm is a great local option for eggs, found at our farm stand and the Main Street Farmers Market)
  • salt & pepper to taste
  1. Squeeze as much water out of the tofu as you can with your hands and a clean kitchen towel. Next, crumble it.
  2. Add crumbled tofu to a hot pan with oil and sauté until dry and slightly browned, 5 mins.
  3. In a separate oiled pan, cook 2 eggs sunny side up over high heat until the edges become crispy. Remove from heat and keep warm until the rest of the stir fry is ready.
  4. Add the remaining ingredients (except basil and eggs) to the tofu. Sauté 5 minutes or until the vegetables are tender crisp.
  5. Adjust seasonings to taste.
  6. Turn off the heat, stir in the Thai basil leaves and flowers. Mix together until the basil wilts.
  7. Serve over steamed brown rice and top with a crispy fried egg.