This recipe is one of those on a whim recipes that just came about from cleaning out the fridge. I had all the ingredients in my kitchen, put them together and even shared my dish on Facebook and Instagram last week. It went well and I decided to put it into the recipe collection. I originally made this without any oil, using water to stir fry my vegetables. I simply forget that you can do that with great tasting results and will do it more often from now on. You could also use veggie broth for extra flavor if you like. In this recipe you'll have the option to either use oil or the water as you like. Since then I've been buying the ingredients to make this because it's just that good. I love basil and this stir fry is really all about the basil! I'm lucky enough to live in So Cal and have access to fresh basil year round. I use two cups in this recipe but feel free to add more if you like! I hope you're able to find it readily available too. As for the other vegetables, you can mix them up using whatever you like. That's what I love about stir-fry's is that they are so versatile. Try using different colored bell peppers, zucchini, bean sprouts, broccoli or carrots adding or replacing anything you don't care for...pretty much anything will work here.
Lately, I've been buying tofu labeled either 'Sproutofu' from Wildwood or 'High Protein' from Trader Joe's. Both are high protein and extra firm. I find these do not need to be pressed making them a bit easier to work with in that you can skip the pressing process. They are so dense that there is no room for water to collect. Simply open your package, cut as desired and cook. It takes on the flavors surrounding it very well and has a nice tender texture. If you can find these in your local store, I highly recommend giving them a try. If you can't find these then you will still want to press your tofu for this recipe to release as much water as possible.
So simple to assemble and serve!
MUSHROOM, BELL PEPPER & BASIL STIR FRY
Ingredients
- 8 oz. mushrooms, sliced
- 1 red & green bell pepper, julienned
- 1 large onion, sliced
- 3 cloves garlic, chopped
- 2 cups basil, lightly packed
- 1/4 cup tamari, coconut aminos or soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon corn starch
- red pepper flakes, to taste (I used 2 teaspoons)
- 1 - 2 tablespoons sesame, coconut, olive or grapeseed oil OR water stir fry (see notes)
- 10 oz. extra firm tofu, cubed (high protein pref), cut into 3/4 inch cubes
- cooked grain of choice to serve (brown, basmati or jasmine rice...quinoa or soba noodles would be great too)
- black or white sesame seeds, for garnish
If using non-high protein tofu, start by pressing your tofu (if using high protein tofu as mentioned above there is no need to press). Place your block of tofu either between a few sheets/or folded paper towel OR between a clean folded dish cloth. Place a heavy book, or pot, on top and let sit for about 20 minutes. Remove weight and cube your tofu.
Prepare your vegetables. In a small bowl, combine the tamari, maple syrup, corn starch and red pepper flakes. Set aside.
In large skillet/wok, heat oil/water over medium high, add onions, garlic, bell peppers and mushrooms. Stir fry for 5 minutes. Add in the wet mixture and toss to coat. Add in basil and tofu, mix well and cook another 5 minutes, or until vegetables are just softened, tofu is warmed and sauce has thickened. Add more tamari and pepper flakes to taste.
Serve over grain of choice (I used a sprouted brown rice here) with a sprinkle of sesame seeds on top.
Notes:
Feel free to use a larger block of tofu if you like. No need to buy a larger block and not use it all. It will just make your meal more protein packed. Feel free to omit the tofu all together if you like!
Try doing a water or vegetable broth stir fry in place of using oil. Use 1/4 cup water/broth in place of the 1-2 tablespoon oil.
Bon Appetit!