Basil Tofu Rice Lunch

Name: Basil Tofu Rice Lunch
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 260 g Firm tofu; 140 g Uncooked white rice; 150 g Bell pepper; 15 g Fresh basil; 20 ml Soy sauce; 15 ml Olive oil; 280 ml Water

Basil finishes browned tofu and bell pepper over rice for a lunch with one skillet topping. It is a useful way to give a small bunch of herbs a clear role. Pat the tofu dry before cooking, cut the pepper thinly and add the basil only at the end, when a brief toss is enough to wilt it.

Basil fried rice with tofu, red pepper, green vegetables and baby corn on a white plate. — Representative photograph · Chilli basil fried rice with tofu by Sharon · Source · CC BY-SA 2.0. Full frame; resized without enlargement and compressed as WebP; responsive sizes are derivatives of this same photograph. Representative basil, tofu and rice dish. The photographed rice is fried together with the tofu and vegetables rather than served separately; baby corn and green vegetables differ from the recipe vegetable mix. Not a photograph of a PANTRISORA kitchen trial.

Southeast Asian · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

260 g Firm tofu
140 g Uncooked white rice
150 g Bell pepper
15 g Fresh basil
20 ml Soy sauce
15 ml Olive oil
280 ml Water

Allergens listed for these ingredients · Soy, Wheat. Check package labels.

Step-by-Step Instructions

Cook rinsed rice in measured water according to its packet. Pat tofu dry and cut into cubes; slice pepper thinly.
Brown tofu in oil in a skillet, add pepper and stir-fry until tender.
Add soy sauce and torn basil and toss briefly until the basil wilts. Serve immediately over the cooked rice.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, sieve or colander, saucepan or pot sized for the ingredients, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep firm tofu for browned cubes. Silken tofu breaks during stir-frying; a different firmness requires a different handling method.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.