# Components:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 small red onion, sliced
06 - 3.5 oz snap peas, trimmed
07 - 2 cloves garlic, minced
08 - 1 small red chili, finely sliced (optional)
→ Sauce
09 - 3 tablespoons soy sauce or tamari for gluten-free
10 - 1 tablespoon dark soy sauce
11 - 1½ tablespoons maple syrup or coconut sugar
12 - 1 tablespoon rice vinegar
13 - ½ teaspoon freshly ground black pepper
14 - 1 tablespoon water
→ Stir-Fry and Garnish
15 - 2 tablespoons vegetable oil
16 - 1 cup fresh Thai basil leaves, loosely packed
17 - Lime wedges for serving
18 - Cooked jasmine rice for serving
# Directions:
01 - In a small bowl, combine soy sauce, dark soy sauce, maple syrup, rice vinegar, black pepper, and water. Whisk until well blended and set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, approximately 6 to 8 minutes. Transfer tofu to a clean plate.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté minced garlic, red onion, and chili (if using) for 30 seconds until fragrant.
04 - Add sliced bell peppers, julienned carrot, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
05 - Return seared tofu to the pan. Pour the prepared sauce over the mixture and toss thoroughly to coat all ingredients. Stir-fry for 2 to 3 minutes until the sauce slightly thickens.
06 - Remove from heat and gently fold in fresh Thai basil leaves until just wilted.
07 - Transfer to serving bowls over jasmine rice and garnish with lime wedges.
