Chef Mark Stroud’s Thai-Basil Stir Fry
Basil is one of my favorite herbs — so easy to grow and it’s my garden’s soul! Used from Italy to Thailand, basil always brings it home.
Sauce Ingredients:
2 ounces Bragg’s Liquid Aminos or Soy Sauce
2 ounces Agave Nectar
2 ounces Rice Vinegar or Apple Cider Vinegar
2 ounces Lime Juice
2 tsps. Kelp Powder
Ingredients:
2 Tbsp. Sesame Oil
12-16 ounces Tofu drained and cubed
1½ cups Broccoli Florets
1 cup Carrots bite size
1½ cup Red Bell Pepper bite size
1½ cups fresh Basil leaves (Thai Basil for the purist)
1½ cup Onion bite size
2 cups Tomato wedges
8 ounces Rice Pasta (thin and wide) or pasta of choice
2 tsps. Smoked Paprika
2 finely chopped Garlic Cloves
2 ounces water mixed with 1 tsp. of Arrowroot Powder
Instructions:
Cook pasta per package instructions. Drain and set aside. Put sauce ingredients in a bowl and mix to combine. Heat sesame oil in wok or other heavy bottom pan over high heat. When oil starts to smoke, add tofu and cook for 1-2 minutes constantly stirring throughout entire process. Add half of sauce followed by broccoli and carrots, cook for 30 seconds; add bell pepper and onion, cook for 30 seconds; add half of fresh basil leaves and tomato wedges, cook for 30 seconds; add remaining sauce followed by noodles, smoked paprika, garlic, and arrowroot to thicken for one minute.
Taste the peace!
