Thai Basil Coconut Aminos Tofu Stir-Fry with Lime and Chili
Cubes of pressed extra-firm tofu soak up a vegan marinade of coconut aminos, lime, garlic, ginger and fresh chili, then sear in a hot wok until golden. The leftover marinade is boiled down into a glossy glaze, and a big handful of Thai basil goes in at the end. Serve over jasmine rice.
- Prep
- 16 min
- Cook
- 14 min
- Wait
- 50 min
- Total
- 1 hr 20 min
- Makes
- About 4 cups stir-fried tofu (4 servings)
Steps
Before you start
- Buy extra-firm or firm tofu packed in water, not silken. Silken tofu will fall apart in the wok.
- Plan on 20 minutes to press the tofu and at least 30 minutes to marinate it. The marinade can be made while the tofu presses.
- Thai chilies are very hot. Wear gloves or wash your hands well after mincing, and use 1 chili for mild heat.
- Have all ingredients, a plate, and a spatula next to the stove before you start. The stir-frying goes fast.
Press the tofu
- Drain the tofu blocks.
- Wrap each in a clean kitchen towel or several layers of paper towel and set on a plate or rimmed tray.
- Put a heavy skillet or a few books on top, with a can or two in the skillet for extra weight.
- Press for 20 minutes, changing the towels once if they are soaked.
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Ready when: The blocks feel noticeably firmer and about ¼ inch (6 mm) thinner, and the towels are damp
Tip: Make the marinade in the next step while the tofu presses.
Mix the marinade
- Zest the lime first, then juice it.
- In a medium bowl or shallow dish, whisk the coconut aminos, 2 tbsp lime juice, lime zest, toasted sesame oil, maple syrup, minced garlic, grated ginger, sliced chilies and salt for 30 seconds.
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Ready when: The maple syrup is fully dissolved and the marinade looks evenly dark and slightly glossy
Tip: Taste a drop. It should be salty-sweet and sharply sour. Coconut aminos are milder than soy sauce, so the added salt is needed.
Cube and marinate
- Cut the pressed tofu into ¾-inch (2 cm) cubes.
- Add them to the marinade and fold gently with a spatula so every cube is coated.
- Cover and marinate at room temperature for 30 minutes, folding gently once halfway through.
- For a deeper flavor, refrigerate up to 4 hours.
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Ready when: The cubes have darkened at the edges and the marinade level in the bowl has dropped slightly
Tip: Fold gently. Pressed tofu is fragile and breaks if stirred roughly.
Drain and coat
- Set a sieve over a bowl and tip in the tofu.
- Let it drain for 1 minute, saving every drop of the marinade.
- Return the cubes to a dry large bowl, sprinkle with the cornstarch, and toss gently until the surface looks matte with no dry white patches.
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Ready when: Each cube has a thin, even, slightly tacky coating
Tip: Keep the drained marinade. It becomes the sauce in step 7.
Heat the wok
- Set a 12-inch (30 cm) wok or large heavy skillet over medium-high heat for 2 minutes.
- Add the oil and swirl to coat the bottom and lower sides.
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Ready when: The oil shimmers and a cube of tofu sizzles immediately when touched to the pan
Tip: If the oil smokes heavily, lower the heat slightly.
Sear the tofu
- Carefully add the coated tofu in a single layer.
- Let it sit undisturbed for 2 minutes to form a crust, then turn the cubes with a wide spatula every 1½ to 2 minutes.
- Keep cooking for 7 to 8 minutes total.
- If the pan is crowded, sear in two batches.
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Ready when: Most sides are golden brown and crisp, and the cubes release easily from the pan
Tip: Moving the tofu too soon makes the crust tear off. If a cube sticks, give it another 30 seconds.
Glaze with marinade
- Pour the reserved marinade, with the garlic and chilies in it, around the tofu.
- Reduce the heat to medium and let it bubble for 2 to 3 minutes, gently turning the tofu once or twice.
- The marinade must boil for at least 1 minute since it touched raw tofu.
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Ready when: The liquid thickens to a syrupy glaze that clings to the tofu and leaves a clear trail when you drag the spatula through it
Tip: Watch closely. Once the sauce is thick, it can scorch within seconds.
Fold in the basil
- Turn off the heat.
- Add all the Thai basil and fold for 10 to 15 seconds, just until the leaves wilt and smell fragrant from the residual heat.
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Ready when: The leaves are bright green and slightly wilted, not blackened
Tip: Adding basil off the heat keeps its anise aroma. Cooking it longer turns it dark and dull.
Serve
- Divide among four bowls, spooning any glaze from the wok over the top.
- Serve right away with a lime wedge on each portion to squeeze over, ideally with steamed jasmine rice.
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Tip: Serve immediately while the crust is crisp.
Good to know
Tips
- Do not skip pressing. Wet tofu will not brown and dilutes the marinade.
- For extra crunch, air-fry or bake the coated tofu at 425°F (220°C) for 20 minutes, then toss with the boiled-down marinade.
- Add sliced shallots, red bell pepper, or green beans to the wok after the tofu sears for a fuller stir-fry.
- Make sure the marinade boils for at least 1 minute before serving, because it has been in contact with raw ingredients.
Make ahead
"Press, cube, and marinate the tofu in a covered container in the fridge up to 4 hours ahead. Longer than that and the tofu gets overly salty and the texture turns slightly rubbery. Wait to add the basil until you serve."
Storage & reheating
"Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended after cooking, since the texture turns spongy. Reheat in a skillet over medium heat for 3 to 4 minutes with a splash of water, or in a 375°F (190°C) oven for 8 to 10 minutes. Add fresh basil after reheating."
Substitutions
- Thai basil leaves → Holy basil, or regular basil with a few mint leaves. Regular basil is sweeter and less peppery. Add it at the very end, as it blackens more easily.
- coconut aminos → Low-sodium soy sauce or tamari. Use 3 tbsp (45 ml) and reduce the salt to ¼ tsp. Soy sauce is saltier, and maple syrup can be increased to 1½ tbsp to balance.
- red Thai bird's eye chilies → 1 tsp red pepper flakes or 1 sliced serrano. Adjust to taste. A serrano gives a similar heat level.
- maple syrup → Coconut sugar or light brown sugar. Use 1 tbsp (12 g) and whisk until fully dissolved.
