Stir-Fried Tofu with Holy Basil

Dinner at May Veggie HomeThis is another quick dinner recipe, and you can tell that I like those! You’ll often see this being served up at street food stalls, but noticeably they use ground chicken or pork. Today, I’m going to use tofu.

Serves 2

Note: This dish is great with rice as a main, or you can do what the Thais do and offer it as an appetizer as well. You can put it into hollowed out cucumbers or as lettuce tacos.


You will need:

  • 1 package medium firm tofu, crumbled
  • 1 1/2 tbsp chopped garlic
  • 2 tsp chopped chilies (oh, this is a spicy dish!)
  • 1/2 cup holy basil
  • 1/3 cup long green beans
  • 1 tbsp oil
  • 1/3 cup veg stock or water
  • 1 tbsp soy sauce
  • 1 tbsp fish or oyster sauce
  • 1 tsp palm sugar


  1. Heat your oil over medium heat. Make sure all of your ingredients are ready to go.
  2. Add the tofu and cook for a minute or two, constantly stirring.
  3. Then throw in the green beans, all sauces and the stock.
  4. Just before you’re ready to serve it, add in the basil.
  5. Serve with jasmine rice and enjoy!

Massaman Curry with Tofu

This is a curry from the south, as evidenced in the use of typically large pieces of chicken and in the spice combination of turmeric and star anise. These are distinctly Indian qualities, which come up from Malaysia.


In this picture, I was too lazy to grind the peanuts. Also, I used regular potatoes which had been boiled for a few minutes before adding to the curry.


Instead of using chicken, I am using medium tofu for this recipe.

Serves two.

Curry Paste:

  • 2 tbsp chopped dried red chili
  • 1 tbsp fresh chopped galangal
  • 1 tbsp chopped lemon grass
  • 1 coriander root
  • 1/4 tsp coriander seed
  • 1/2 tsp chopped keffir lime peel
  • 4 cloves Chinese garlic
  • 2 peeled shallot cloves
  • 1 tsp shrimp paste
  • 1 thin piece fresh turmeric
  • 1/2 star anise

Pound these ingredients in a mortar, or blend together in a food processor until smooth.


  • 100 grams medium firm tofu
  • 2 tbsp ground peanuts or peanut butter
  • 1 cup tomato or sweet potato
  • 2 tbsp oil
  • 3/4 cup coconut milk
  • 3/4 cup water


  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tbsp palm sugar
  • 1 tsp curry powder
  • fresh leaves of basil and coriander for garnish


  1. Pound the curry paste together before starting.
  2. Add oil to a wok, adding the curry powder and chili paste. Stir until fragrant.
  3. You may wish to boil the tomatoes and or potatoes so that they don’t take too long to cook. You want the curry to have some sauce, not be too thick.
  4. Add the tofu, tomatoes or sweet potato, then add the coconut milk and bring to a boil.
  5. Add in the remaining ingredients and bring to a boil. Add in the seasonings and adjust to your liking.
  6. Serve with fragrant jasmine rice and garnish the curry with basil or coriander.

Pad Thai

Phat_Thai_kung_Chang_Khien_street_stallI’ve been lazy lately, making pad thai with the organic pad thai sauce I bought. But if you want to cook it from scratch, here’s how!

Pad thai was originally invented to get rid of the Chinese influence of wheat noodles. They didn’t stir fry very well, so rice, being the main export of Thailand, was converted into noodles and a new dish was born!

Serves two.

You will need:

  • 100 grams rice noodles and water for soaking
  • 100 grams chicken or tofu
  • 1 egg
  • 2 tsp chopped garlic
  • 2 tsp chopped shallot
  • 2 tsp dried shrimp (optional)
  • 1/2 cup bean sprouts
  • 1/4 cup shredded carrots
  • 1/4 chopped spring onions
  • 3/4 cup water
  • 2 tbsp oil
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp palm sugar
  • 1 tbsp chili sauce
  • 3 tbsp tamarind juice (substitute rice vinegar)
  • 1 tbsp roasted peanuts
  • slice of lime for garnish


  1. Soak the rice noodles in some water before you start.
  2. Heat the oil in a wok over low heat. Add the garlic and firm tofu. Stir fry until the tofu becomes golden and a little crispy on the outside.
  3. Add the dried shrimp and stir fry for a minute. Then push everything to one side.
  4. Drain the rice noodles and add to the wok. Add in the water and stir fry until the noodles become soft, then add the seasoning, bean sprouts, carrots, spring onions etc. Leave out the peanuts and lime for later.
  5. After stir frying for a couple minutes, push everything to the side and add in the other tbsp of oil. Crack the egg and let it spread out across the bottom of the pan. Flip it over and let it cook, then start breaking it up into smaller pieces.
  6. Mix everything together now, turn off the heat and serve. Add the roasted peanuts on top, or on the side, with a slice of lime. As in the picture you can also serve chili powder, beansprouts and spring onions on the side as a garnish. Your choice!

Stir-Fried Veg with Cashew Nuts


Hearty and delicious! Serve with rice

So simple to make, since you normally have the ingredients!


  • 100 grams of protein (chicken, shrimp or tofu)
  • 1 tbsp corn flour
  • 1 cup oil (for deep frying)
  • 1/4 cup cashew nuts (roasted or salted – if salted, you may need to add more sugar)
  • 1/4 cup roughly chopped onion
  • 1/4 cup of each – roughly chopped red pepper, yellow pepper and green pepper
  • 1/4 cup roughly chopped carrot
  • 1 large dried red chili
  • 1 tsp chopped garlic
  • 1 spring onion cut into 2 cm pieces
  • 1 stalk Chinese celery cut into 2cm pieces


  • 1 tbsp gluten free soy sauce
  • 1 tbsp gluten free oyster sauce
  • 1 tsp ground pepper
  • 2 tsp sugar
  • you may wish to add a little water

Put the oil in a hot wok. Mix together your protein and corn flour, then deep fry until golden brown. Add the vegetables (carrots, onions, dried chili, peppers and cashews). Stir fry for 3-5 minutes over high heat.

Next, add the seasoning sauces. Stir together until the vegetables are down. Add the spring onions and celery. Then serve with some rice.


Banana Tofu Loaf

I made this last weekend and it only lasted three days. My non-vegan-gluten-free friends were amazed. It was so yummy! The spices also make your house smell amazing πŸ™‚

This is so good it won't last long!

This is so good it won’t last long!

Now, the recipe isn’t quite exact because I forgot to measure how much tofu I used. Sorry. The truth is that I had made some persimmon sorbet by combining the soft bits of fruit with a small package of soft tofu in a blender, and then froze it. I had about a cup left and put most of it into the loaf.


  • 1 1/2 cups mashed banana (I blended several small frozen bananas)
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1 1/2 cups gluten free flour
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • ***1/2 – 3/4 cup soft tofu, blended or mixed well


  1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
  2. Mix all ingredients together, gradually adding the soft tofu. You can mix your tofu with something else, like I did. You can taste the batter, but it will taste slightly strange from the baking soda.
  3. Pour batter into a bread tin, preferably lined with baking paper. Or you can grease with oil or butter. You could also make muffins from this recipe, cutting the cooking time down to 25-30 mins. Otherwise, bake for 50-55 mins. Test with a knife or toothpick; if it comes out clean then the loaf is done.
  4. Let it cool before slicing.

You could also add some raisins or nuts, but I’m not such a big fan. Due to the spices, I didn’t want to add too much to this sugar fix. If you want to add in oats to increase the carbohydrates and protein, then you need to add in more moisture (in the form of bananas and tofu).

Sweet & Savoury Tofu Salad


You can skip the tofu and add some dried cranberries and cashews for a sweeter crunch

Really simple – yet again! Put together your salad with whatever’s in the fridge. Fry up some tofu and season with salt and pepper. In a separate pan, throw in an onion that has been chopped quite fine. Add some garlic also and saute with veg oil. As they get soft, add in about a teaspoon of sugar and 2 tablespoons of water. Let it cook down so that they’re nice and sweet. Then throw on your favourite salad dressing!

Veggie Delight!