Basil tofu with green beans and chilli

Method

1. Start with the rice. Rinse it in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Drain the tofu, pat it dry and cut into 2 cm cubes. Trim and halve the green beans. Peel and slice the garlic, finely slice the chilli and pick the basil leaves. In a small bowl, mix the tamari, maple syrup and the juice of half the lime.
3. Heat the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 minutes, turning, until golden, then tip onto a plate.
4. Put the green beans in the pan with a splash of water and stir-fry for 4 minutes until tender but still bright.
5. Add the garlic and chilli and stir for 30 seconds. Return the tofu, pour in the sauce and bubble for 1 minute.
6. Turn off the heat and stir through the basil until it wilts.
7. Fluff the rice with a fork and serve the tofu over it, with the other lime half cut into wedges.

Tip Thai basil is more aniseedy if you can find it, but ordinary basil is fine. Add it off the heat so it keeps its colour.

Photo made with AI.

From Nosha · nosha.app