Marisa's Healthy Kitchen

Super Yum! Great flavors, perfectly nutritious and oh so satisfying! On these cold winter nights, this is a great dish to warm you right up 🙂

Thai Vegan Tofu
adapted from VegNews Magazine
Serves 4

1 pound extra firm tofu, drained and pressed
1 tablespoon peanut or sesame oil
1 small red onion, thinly sliced
1/2 red or yellow bell pepper, cut into strips
1 garlic clove, minced
1 jalapeno or hot red chile, seeded and minced
Red pepper flakes, to taste
2 tablespoons tamari
1 tablespoon vegetarian “fish” sauce (see recipe)
1 teaspoon light brown sugar
1 cup loosely packed Thai basil
Freshly cooked jasmine rice

1. Cut tofu into 1-inch cubes and set aside. In a large skillet or wok over medium-high heat, heat oil and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until the onion begins to soften.
2. Add chile, pepper flakes, soy sauce, “fish” sauce, sugar, and tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over the rice.

Vegetarian “Fish” Sauce
Makes about 1 cup
3/4 cup soy sauce/tamari
1 garlic clove, crushed (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon lemon or lime juice
1 tablespoon sugar
1/4 cup water

1. Combine all ingredients in a small jar with a tight-fitting lid. Shake until well blended. Keep refrigerated for up to three weeks.