Thai Basil Tofu Stir Fry
Ingredients:
1 lb firm tofu
1 T ghee, avocado oil or coconut oil for frying
1/2 onion, shallot or green onions, chopped (yield 3/4 cup)
3 garlic cloves, chopped
2 tsp ginger minced or grated
1/8 cup chopped thai basil
1 cup sliced mushrooms
1 cup broccoli florets (optional)
1 cup chopped red pepper (optional)
Sauce:
2 T soy sauce
1 T fish sauce
1-3 tsp sriracha (depending on your pallet) or red hot sauce of your choice
1 T sucanat* or brown sugar
Here’s How:
Place tofu brick on a plate, place another plate on top and weight it to remove water by placing something heavy on top such as a cast iron skillet. Let it sit for at least 30 minutes to press out excess liquid.
Prepare all the vegetables and set aside.
Mix sauce ingredients and set aside.
Use 2 saute pans, and saute the tofu in one of them for 5 or so minutes and set aside.
Heat the other pan, add the fat, onion and mushroom and saute until halfway done (3-5 minutes) then add garlic and ginger for another 2 minutes, then the rest of the veggies you have chosen and saute until done (5 minutes)
Add sauce and stir to coat.
Add basil and stir to wilt.
Serve with a green salad and grain of your choice.
*Sucanat is a natural cane sugar that retains its’ molasses content. It is similar in color to brown sugar.
Tofu is high in protein, calcium, low in calories and has 0 mg cholesterol. Soy is a bit controversial, especially when it is unfermented as is tofu. Scientific studies suggest that soy can create thyroid dysfunction, reproductive disorders and may be related to estrogen-receptor positive breast cancer. However, eating a moderate amount can decrease estrogen levels(25-50 mg per week) 4oz=28grams
In summary, for vegans and vegetarians, it’s a nice source of protein. Once per week seems reasonable, especially if you don’t consume many other sources of protein!