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Thai Basil Stir-Fry

Whip up this delicious vegan stir fry with an explosion of flavour in less than 30 minutes! 

Serves 2


250g firm tofu, cubed (or protein of choice)

Few grinds of salt + pepper

¼ cup hoisin sauce

1 tbsp soy sauce or tamari

2 tbsp fresh lime juice

2 tbsp sesame oil

4 cloves garlic, minced 

1 tbsp fresh ginger, grated

1 large red capsium, thinly sliced

1 head of broccolini, cut in half

1 cup fresh Thai or regular basil leaves 

1 tbsp sesame seeds

1 packet Tilda Fragrant Jasmine Rice


  1. Place tofu block in paper towel and squeeze to remove moisture. Cut into 1-inch cubes. Toss with salt and pepper
  2. Make sauce by combining hoisin sauce, tamari, lime juice and 2 tablespoons of water. Set aside.
  3. Add 1 tablespoon sesame oil to a large pan over medium-high heat. Add the tofu, flipping occasionally until brown all over and crispy, for about 5-7 minutes. Remove from pan and set aside.
  4. Heat the remaining tablespoon of sesame and add  the broccolini, onion, capsicum, garlic and ginger to pan. Stir fry for 2-4 minutes or until the veggies are slightly browned and cooked through.
  5. Add the tofu back to the pan and pour in the prepared sauce to bring to a boil. Reduce to a simmer and let cook for about 3 minutes or until sauce has thickened to preference.
  6. Heat rice in microwave according to package instructions.
  7. Remove from the heat and stir in the basil and sesame seeds.
  8. Serve over rice and enjoy.













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