Thai Basil Tofu Stir-Fry with Coconut Rice

Press the tofu: Wrap the block of tofu in paper towels and place a heavy object on top. Let sit for 15 minutes to remove excess moisture.

While the tofu is pressing, rinse the jasmine rice in cold water until the water runs clear. Drain well.

In a medium saucepan, combine the rinsed rice, coconut milk, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.

Cut the pressed tofu into 1-inch cubes and toss with cornstarch until lightly coated.

Prepare the vegetables: Slice the red bell pepper into thin strips, dice the onion, julienne the carrots, mince the garlic and ginger, and thinly slice the chilies. Chop the green onions and set aside for garnish.

Make the sauce by combining soy sauce, vegetarian oyster sauce, brown sugar, and lime juice in a small bowl. Stir until sugar dissolves.

Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and fry for 2-3 minutes on each side until golden and crispy. Remove and set aside on paper towels.

In the same wok, add the remaining 1 tbsp oil. Add onions and stir-fry for 2 minutes until they begin to soften.

Add the bell peppers and carrots, stir-frying for another 3 minutes until vegetables begin to soften but remain crisp.

Add the garlic, ginger, and chilies, and stir-fry for 30 seconds until fragrant.

Return the tofu to the wok and pour in the sauce. Toss everything together and cook for 2 minutes until the sauce begins to thicken and coat the ingredients.

Turn off the heat and fold in the Thai basil leaves, allowing them to wilt from the residual heat.

Fluff the coconut rice with a fork and divide among four plates. Top with the tofu stir-fry, garnish with green onions, and serve with lime wedges on the side.