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Thai Basil Tofu and Green Beans

Thai Basil Tofu and Green Beans reads umami 6.4, salinity 5.3 and richness 4.1 on Palate's 0–10 flavor X-ray — a Thai main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 1.6 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 4.4 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 6.4 · Salinity 5.3 · Richness 4.1 · Herbaceous 4.0 · Allium 3.9 · Sweetness 3.6 · Funk & Ferment 2.9 · Heat 2.4 · Sourness 1.5 · Floral 1.4 · Earthy 1.1 · Nutty 1.0 · Bitterness 1.0 · Warm Spice 0.9 · Fruity 0.9 · Citrus 0.6

What's in it (14)

• extra-firm tofu — 397 g
• salt — 5 g
• soybean soy sauce — 44 g
• meatless sauce — 15 g
• brown sugar — 13 g
• water — 30 g
• cornstarch — 5 g
• vegetable oil — 54 g
• green beans — 227 g
• garlic — 15 g
• jalapeo peppers — 200 g
• fresh thai basil leaves — 59 g
• eggs — 400 g
• steamed jasmine rice — 710 g

Time & effort: about 33 min · effort: involved

Nutrition (per 100 g, engine-estimated): 127.2 kcal, 6 g protein, 5.6 g fat, 13.8 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Press the tofu block between paper towels under a heavy pan for 15 minutes to force out excess water, then pat dry and cut into 3/4-inch cubes; toss the cubes with 1/2 teaspoon of the salt.
2. In a small bowl, whisk together the soy sauce, vegetarian stir-fry sauce, brown sugar, cornstarch, and 2 tablespoons of the water until the sugar and cornstarch dissolve; set the sauce aside.
3. Heat 2 tablespoons of the oil in a large nonstick or well-seasoned skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook, turning every couple minutes, until deeply golden and crisp on most sides, 7-8 minutes total. Transfer the tofu to a plate.
4. Add the green beans to the same skillet and stir-fry over high heat until blistered in spots and crisp-tender, 3-4 minutes.
5. Push the beans to one side, add 1 tablespoon of the oil, the garlic, and jalapeños to the cleared space, and cook, stirring, until fragrant, 30-45 seconds, then stir everything together.
6. Return the tofu to the skillet, pour in the sauce, and toss to coat; simmer, stirring often, until the sauce thickens into a glossy coat and no raw cornstarch taste remains, about 1-2 minutes.
7. Remove the skillet from the heat and fold in the basil until just wilted; season with the remaining salt to taste.
8. Wipe out the skillet, heat the remaining 1 tablespoon oil over medium-high heat, and fry the eggs sunny-side up until the whites are set and the edges are crisp but the yolks are still runny, 2-3 minutes.
9. Divide the rice among four bowls, top with the basil tofu and green beans, and finish each bowl with a fried egg.

Dishes with a similar flavor shape

• Baked Tortellini in Creamy Tomato Sauce — Italian-American
• Chicken Parmesan Meatball and Ricotta Bake — Italian-American
• Rigatoni alla Vodka with Italian Sausage — Italian-American
• Baked Ziti with Sausage and Ricotta — Italian-American
• Pasta Fagioli with Italian Sausage — Italian-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.