This easy, saucy vegetarian stir-fry with bell peppers, Thai basil, and plenty of ginger and garlic is perfect for using up leftover tofu or planning a last-second meal:
Bell Pepper Stir Fry with Basil and TofuGive this vegan weeknight favorite a saucy, aromatic upgrade so good, you’ll be making it on repeat.
My daughter has loved tofu since before she could talk. For her, I keep things simple: drain, slice, pan-fry, serve. But when I’m cooking for myself, I like things saucier: Using her leftovers, I like to make an easy vegetarian stir-fry with bell peppers, Thai basil, and plenty of ginger and garlic. If you’re a sucker for sauce like me, you’ll love the sweet and salty flavors in this recipe—and may even want to double the sauce ingredients.
Any color of bell pepper will do in this recipe. If you can’t find Thai basil, use the standard Italian stuff, or substitute cilantro or scallions. With leftover peppers, consider making this tart from Mallorca that’s great for a crowd, or this ragu from Abruzzo made with ground lamb, tomatoes and a pop of sweetness from the peppers.
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