Serves 6
20 min
Spicy Thai Tofu with Spinach, Basil, and Peanuts
Recipe GLPR47e612d904d814
A vibrant, quick Thai stir-fry featuring cubed firm tofu tossed with fresh spinach, aromatic garlic and ginger, and finished with a savory-spicy sauce balanced by lime and brown sugar. Crushed roasted peanuts and fresh basil add authentic flavor and texture to this protein-rich plant-based main course.
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Ingredients
2 tablespoons High-heat cooking oil, divided
16 ounces Firm tofu block, drained, patted dry and cut into 1/2-inch cubes
2 Garlic cloves, minced
1 tablespoon Fresh ginger or galangal, minced
8 ounces Fresh spinach, washed and trimmed
1½ tablespoons Fish sauce (nam pla)
2 teaspoons Cooking sherry
1 tablespoon Oyster sauce
1 tablespoon Brown sugar or palm sugar
2 teaspoons Fresh lime juice
2 teaspoons Asian chili sauce, preferably Sriracha
½ cup Fresh Thai or Italian basil, finely chopped
⅓ cup Crushed roasted peanuts
Fresh Thai or Italian basil leaves for garnish
Directions
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the tofu cubes and stir-fry for 4–5 minutes, turning occasionally, until golden on multiple sides. Transfer the tofu to a clean plate.
Add the remaining 1 tablespoon of oil to the wok over medium-high heat. Add the minced garlic and ginger or galangal, and cook, stirring constantly, for about 30 seconds until fragrant.
Add the spinach to the wok and stir continuously for 1–2 minutes, allowing it to wilt. The greens should soften without losing their vibrant color.
Return the cooked tofu to the wok. Drizzle in the fish sauce, cooking sherry, oyster sauce, brown sugar, lime juice, and chili sauce. Toss everything together over medium-high heat for 1–2 minutes until well combined and heated through.
Remove the wok from heat. Gently fold in the finely chopped fresh basil and crushed roasted peanuts, reserving some peanuts for garnish.
Divide the stir-fry among six plates or bowls. Garnish with additional crushed peanuts and fresh basil leaves. Serve immediately while hot.
