Thai Confetti with Basil and Mint
Ingredients
- For the wok sauce:
- 4 tablespoons toasted sesame oil
- 4 tablespoons light soy sauce
- 4 tablespoons fresh lime juice
- 2 tablespoons chopped scallions
- 1 tablespoon light brown sugar
- 1 teaspoon chopped fresh chili or 1 tablespoon Asian chili-garlic sauce
- For the vegetable-tofu confetti:
- 1 tablespoon toasted sesame oil
- 2 cloves garlic minced
- 1 cup mushrooms sliced thin
- 2 scallions sliced thin
- 2 carrots shredded
- 2 red peppers julienned
- 1/2 cabbage shredded (about 3 cups)
- 8 ounces firm tofu 1/2 package, drained well and diced
- 1/2 cup chopped or torn mint leaves plus additional for garnish
- 1/2 cup chopped or torn basil leaves plus additional for garnish
- handful of chopped peanuts for garnish
Instructions
- Combine all the sauce ingredients in a small bowl. Stir to dissolve sugar. Set aside.
- In a wok or large skillet, heat oil over medium-high heat. Add garlic, mushrooms, scallions, carrots, peppers and cabbage. Stir well to coat. Add sauce and tofu. Reduce heat to medium. Cook, stirring constantly, until vegetables are crisp-tender and sauce is absorbed, about 3 minutes. Fold in chopped mint and basil.
- Serve topped with chopped peanuts and additional fresh herbs.