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Step 1
You can watch the video below or see the step-by-step images above to see how to make this recipe.
Step 2
Press tofu for at least 10 minutes to drain excess liquid. I like to wrap my tofu in a towel and place a weighted surface on top. Afterwards, place the tofu in a bowl and crumble the tofu with your hands or a fork.
Step 3
Chop off the ends of the green beans. Slice into 1/2-inch pieces.
Step 4
Heat a large skillet or cast iron pan or wok to medium high heat. Once hot, add in the oil.
Step 5
Increase to high heat and then add in the green beans. Leave untouched for 2 to 3 minutes or until browned on one side. Move the beans around and repeat this step until the beans are slightly charred, around 8 minutes in total. Remove the beans from the pan and set aside.
Step 6
In the same pan or wok over medium heat, add in the oil. Once hot, sauté the onion until translucent, 2 minutes. Add in the garlic, ginger, chilies, and bell pepper. Sauté for 3-4 minutes over medium heat until bell pepper is cooked through. Move the onions and bell peppers to the side of the pan.
Step 7
Add in the mashed tofu. Add the sugar, soy sauces, vegetarian oyster sauce (if using), and white pepper. Mix the tofu to coat in the sauces.
Step 8
Turn up the heat to medium high and and leave to cook over medium high heat, mixing around every 2 minutes until the tofu dries up. Mix everything (the tofu and bell pepper/onion mix) and then leave the tofu to cook for a bit longer until it resembles minced meat and is lightly brown, around 10 minutes in total.
Step 9
Add in the Thai basil leaves. Mix well and cook for 2 minutes over medium high heat until the basil leaves have wilted. Add back in the green beans.
Step 10
Season with a pinch of salt and more soy sauce, if needed. Turn off the heat and serve over steamed rice. Enjoy!