Thai Basil Tofu with Chili-Lime Sauce

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp cornstarch
• 2 tbsp neutral oil (canola/vegetable)
• 1 cup Thai basil (or regular basil)
• 2 cloves garlic
• 1 tsp fresh ginger
• 1.5 tbsp chili sauce (sriracha or Thai chili sauce)
• 1.5 tbsp soy sauce (or tamari)
• 1 tsp brown sugar
• 2 tbsp lime juice
• 0.5 tsp lime zest(optional)
• 2 tbsp water
• 0.25 tsp salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Pat tofu dry, then cut into 1/2-inch cubes. Toss tofu with cornstarch until evenly coated.

2. 2

   Cook (15 minutes): Heat oil in a large nonstick skillet over medium-high heat. Pan-sear tofu in a single layer (work in batches if needed) until deeply golden on all sides, about 10–12 minutes total.

3. 3

   While tofu cooks, make the chili-lime sauce: In a bowl, whisk chili sauce, soy sauce, brown sugar, lime juice, lime zest (if using), and water until the sugar dissolves.

4. 4

   Finish: Add garlic and ginger to the skillet and stir for 30–60 seconds. Pour in the sauce and toss to coat, then turn off heat and fold in Thai basil just until wilted (about 30–60 seconds). Serve immediately.