Thai basil tofu
361cal, 23p, 12c, 23f (per meal)
14 oz (397g)
2 tbsp (30mL)
1/2 large (82g)
1 cup 1/2" pieces (100g)
1/2 medium (2-1/2" dia) (55g)
1/2 cup leaves, whole (12g)
3 tbsp (45mL)
2 clove(s) (6g)
1 inch (2.5cm) cube (5g)
1
Heat the oil in a skillet over medium heat. Add the onion, bell pepper, and green beans, and cook for 3-4 minutes, until they begin to soften.
2
Crumble the tofu into the skillet and cook for 5-7 minutes, stirring occasionally, until it starts to brown.
3
Add the garlic, ginger, and a pinch of salt. Cook for 1 minute, until fragrant.
4
Stir in the soy sauce and cook for 2-3 minutes, until the sauce slightly thickens.
5
Remove from heat and stir in the basil until just wilted. Serve.