Ever since going to a Thai restaurant downtown, I’ve been attempting at a Thai stir-fry for quite a while now. One bite into this one, I knew I had to share the recipe. To be honest, this sort of stir-fry is one of my favorite dinners! It’s comforting, flavorful, while also being full of fresh vegetables! Like most recipes you’ll find here at Wholesome Soybean, this one is quite quick, taking just about 25 minutes to make!
I sure hope you enjoy this recipe! I love that it’s:
& takes just 25 minutes to make!
Happy cooking friends!!
- 1 tablespoon sesame oil
- 3-4 heaping tablespoon minced ginger
- 3 cloves minced garlic
- ½ a red onion (sliced)
- 1 green bell pepper (diced)
- 3 cups green beans
- 2 cups sliced baby peppers
- For the Tofu:
- 1 teaspoon sesame oil
- 1 14-16oz pack firm tofu
- ¼ cup water
- ¼ cup cane sugar
- 3 tbsp soy sauce
- 2 tablespoon rice wine vinegar (or pickle juice)
- 1 tablespoon cornstarch
- Chopped cilantro
- Sesame seeds
- For Serving:
- 4-5 cups cooked jasmine rice
- Cook as much rice as you like according to package instructions.
- In a wok or large pan, heat oil. Add ginger, garlic, and onion. Cook for a few minutes. Then add green bell pepper, baby peppers, green beans, and cover. Cook on med/low heat till veggies are softened to your liking.
- Prepare tofu: Gently press tofu in a clean absorbent cloth, till much of the
liquidis absorbed. Cut tofu into roughly 1-inch cubes or rectangles (see photo). Heat oil ona medium pan and add tofu. Cook on med/low heat, stirring/flipping occasionally till tofu is golden and crispy on all sides. Add more oil if needed.
- Prepare Sauce: In a mug, whisk together the sauce ingredients with a fork. Add sauce and cooked tofu to veggies and stir together for a few minutes.
- Serve with warm rice. Garnish with chopped cilantro and roasted sesame seeds. Enjoy!!