RECIPE

THAI it at HOME

Recipe & Photograph by RILEY YAHR Mixed & Measured | mixedandmeasured.com

Thai Basil Bowl

Serves 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

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

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

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

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.

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.

Add the basil leaves and mix until wilted.

Serve with rice and enjoy. *