Chili-basil tofu rice
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Crumbled tofu picks up garlic, chili and basil in a quick skillet sauce.
Thai-inspired · dinner, bowl · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Soy. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 12 ounces plain firm tofu (340 g Drained and patted dry; gluten-free labelled if needed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3/4 cup dry long-grain white rice (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup fresh basil
- 1 small jalapeño (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon gluten-free tamari (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 teaspoons olive oil
- 1 1/2 cups water
Cooking instructions
- Bring the dry long-grain white rice and water to a boil. Cover, cook on low for 15 minutes and rest off heat for 5 minutes.
- Heat the olive oil in a skillet on medium-high. Crumble in the plain firm tofu and cook for 7 minutes, turning occasionally.
- Add the garlic and jalapeño, wash hands after handling the chili, and stir for 1 minute. Add the gluten-free tamari and cook for 1 minute more.
- Turn off the heat and fold in the fresh basil until wilted. Serve over the rice.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.