Archie Johnson
Course: Dinner Cuisine: Asian Prep Time: 20 minutes Total Time: 20 minutes Calories: 344kcal
Let’s get started!
– 1 tbsp Chilli garlic sauce – 4 cups Cooked brown rice or jasmine rice – 1 tbsp Oyster sauce or Hoisin sauce – 14 oz Baked or stir-fried Tofu – 1 tbsp Low sodium soy sauce – 1 cup Packed Thai basil leaves chop if the leaves are big
– 2 tbsp Garlic minced – 1 tbsp Oil – 1 Medium yellow bell pepper sliced into 1 inch strips – 1 tbsp Thai red chili sliced optional – 1 tsp Kosher salt – 1 Medium red bell pepper sliced into 1 inch strips – 1 Large yellow onion sliced
1. Heat oil in a wok or large skillet over medium heat. 2. Sauté garlic and red chili until aromatic, about 30 seconds. 3. Add onions, peppers, and salt; cook for 4-5 minutes until vegetables are slightly tender.
4. Stir in half of the Thai basil leaves, then add soy sauce, hoisin sauce, and chili garlic sauce. 5. Fold in baked tofu. 6. Increase heat to high, mix in cooked rice until well combined with vegetables.
7. Cook for 4-5 minutes until the rice begins to brown and crisp. 8. Garnish with remaining basil leaves before serving.