📖 Instructions

1. Prep the Tofu: Start by pressing the tofu to remove excess water. Wrap the tofu block in several layers of paper towels, then place a heavy object on top (like a cast-iron skillet or a stack of books) for at least 30 minutes. This step is crucial for getting crispy tofu.
2. Cut the Tofu: Once pressed, cut the tofu into small, bite-sized cubes (about 1/2-inch). The smaller they are, the crispier they'll get. Trust me on this one.
3. Prepare the Zucchini Noodles: If you don't have a spiralizer, you can use a vegetable peeler to create wide, fettuccine-like noodles. Just peel the zucchini lengthwise, rotating it as you go. Avoid the seedy core.
4. Mince the Garlic and Ginger: Finely mince 2 cloves of garlic and about 1 tablespoon of fresh ginger. Fresh is best here! The aroma will fill your kitchen and make you feel like a legit chef.
5. Chop the Thai Basil: Roughly chop about 1 cup of fresh Thai basil leaves. Don't skimp on the basil; it’s the star of the show! The aroma is just heavenly.
6. Make the Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of maple syrup (or honey), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of red pepper flakes (adjust to your spice preference).
7. Cook the Tofu: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, flipping occasionally, until golden brown and crispy on all sides. This should take about 8-10 minutes. Remove the tofu from the skillet and set aside.
8. Sauté Aromatics: In the same skillet, add another teaspoon of sesame oil. Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant. Be careful not to burn them!
9. Add Zucchini Noodles: Add the zucchini noodles to the skillet and cook for 2-3 minutes, until they start to soften slightly but still have a bit of bite. You don't want them to get mushy.
10. Add the Sauce: Pour the prepared sauce over the zucchini noodles and stir well to combine. Cook for another minute, allowing the sauce to thicken slightly.
11. Combine Everything: Return the cooked tofu to the skillet. Add the chopped Thai basil and toss everything together until well combined. Cook for another minute, allowing the basil to wilt slightly and infuse its flavor into the dish.
12. Serve Immediately: Serve the Thai Basil Zoodle Stir-Fry with Tofu immediately. Garnish with extra Thai basil leaves, sesame seeds, or a sprinkle of red pepper flakes for added flavor and visual appeal. I love a squeeze of fresh lime juice too! This goes well with other meals too, I had some the other day with noodles, it was perfect!