This recipe is one of those on a whim recipes that just came about from cleaning out the fridge. I had all the ingredients in my kitchen, put them together and even shared my dish on Facebook and Instagram last week. It went well and I decided to put it into the recipe collection. I originally made this without any oil, using water to stir fry my vegetables. I simply forget that you can do that with great tasting results and will do it more often from now on. You could also use veggie broth for extra flavor if you like. In this recipe you’ll have the option to either use oil or the water as you like. Since then I’ve been buying the ingredients to make this because it’s just that good. I love basil and this stir fry is really all about the basil! I’m lucky enough to live in So Cal and have access to fresh basil year round. I use two cups in this recipe but feel free to add more if you like! I hope you’re able to find it readily available too. As for the other vegetables, you can mix them up using whatever you like. That’s what I love about stir-fry’s is that they are so versatile. Try using different colored bell peppers, zucchini, bean sprouts, broccoli or carrots adding or replacing anything you don’t care for…pretty much anything will work here.

Lately, I’ve been buying tofu labeled either Sproutofu from Wildwood or High Protein from Trader Joe’s. Both are high protein and super firm. I find these do not need to be pressed making them a bit easier to work with in that you can skip the pressing process. They are so dense that there is no room for water to collect. Simply open your package, cut as desired and cook. It takes on the flavors surrounding it very well and has a nice tender texture. If you can find these in your local store, I highly recommend giving them a try. If you can’t find these then you will still want to press your tofu for this recipe to release as much water as possible.