Thai Basil Tofu Stir Fry with Egg Omelet

To make a vegan version of this dish, simply omit the egg omelet and replace it with a tofu scramble or additional stir-fried vegetables. You can also use a vegan egg substitute if you prefer an egg-like texture.

If you don't have bird's eye chili peppers, you can use jalapeños or any other chili pepper for heat. For the mushroom sauce, a mix of soy sauce and a dash of vinegar can work as a substitute. Additionally, if fresh basil is unavailable, Thai basil or even spinach can be used, though the flavor will differ slightly.

To store leftover Thai Basil Tofu Stir Fry, place it in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water to prevent it from drying out and heat it in a pan or microwave until warmed through.

This Thai Basil Tofu Stir Fry pairs well with jasmine rice or quinoa for a complete meal. You can also serve it with a side of steamed vegetables or a fresh cucumber salad to add some crunch and freshness.

The best method for preparing extra firm tofu for stir fry is to freeze it first, then thaw and squeeze out excess moisture. This process gives the tofu a firmer texture and allows it to absorb more flavors from the sauce during cooking.