Thai Tofu Basil

Written By Sanya Singla

Thai basil tofu is a delightful burst of vibrant flavours—warming, cooling, aromatic, and deeply nourishing all at once. It masterfully blends creamy textures with fresh, herbaceous notes, creating the perfect meal that effortlessly uplifts and brightens anyone’s mood. This harmonious combination makes it a truly satisfying and wholesome dish.

According to Ayurveda, the cooling and deeply nourishing qualities of tofu and coconut milk, combined with the gentle, soothing warmth of fresh ginger, garlic, and fragrant basil, come together to create a well-rounded dish that effectively helps balance both Vatta’s inherent restlessness and Pitta’s intense fiery nature.

Ayurvedic properties of key ingredients

Tofu → Cooling and light; pacifies Pitta and Vatta, can increase Kapha if eaten heavily.

Coconut milk → Cooling; calms Pitta and Vatta, but aggravates Kapha.

Garlic, ginger, onion → Heating and pungent; balances Vatta and Kapha, but can aggravate Pitta.

Soy sauce → Salty and heavy; pacifies Vatta, can aggravate Pitta, and Kapha.

Thai basil → Heating and aromatic; balances Kapha, may aggravate Pitta and Vatta in excess.

Snap peas → Light, grounding; pacifies Vatta and Pitta, mildly increases Kapha.

Preparation Time- 20 minutes

Cooking Time- 40 minutes

Serving Size-2

Ingredients

  • 500g tofu, cut into cubes

  • 1 medium onion, sliced

  • 3–4 cloves garlic, minced

  • 1 tsp ginger, grated

  • 200ml coconut milk

  • 3 tbsp soy sauce

  • 3 tbsp peanut coconut Thai satay sauce (Siam brand — optional)

  • A handful of Thai basil leaves

  • 1 cup snap peas, boiled

  • Salt & black pepper to taste

  • Oil for frying

    Instructions

    Prep the tofu: Pan-fry tofu pieces until golden brown and set aside.

    Sauté aromatics: In another pan, heat oil and sauté onion, garlic, and ginger until fragrant.

    Add coconut milk: Pour in coconut milk,

    stirring continuously so it doesn’t split.

    Flavor it up: Add soy sauce and, if using, peanut coconut

    Thai satay sauce. Season with salt and black pepper.

    Veggies & herbs: Stir in snap peas and Thai basil leaves.

    Bring it together: Add the tofu back to the pan and let

    it simmer for a few minutes.

    Serve hot with rice or noodles — and with gratitude.

“This Thai Basil Tofu is a dance of flavors. Here’s to savoring every mindful bite”

Dosha Tweaks

For Vatta 🌬️

  • Use extra oil or a touch of ghee to add grounding moisture

  • Increase fresh ginger slightly to support digestion

  • A drizzle of toasted sesame oil can add extra warmth

For Pitta 🔥

  • Reduce or skip garlic, onion, and chili to avoid excess heat.

  • Add more cooling vegetables like zucchini or bok choy.

  • Garnish with fresh lime or coriander for balance.

For Kapha 💧

  • Use less coconut milk or dilute it with vegetable broth.

  • Add more warming spices like ginger and black pepper.

  • Pair with quinoa or millet instead of rice for a lighter option.

Suggestions

  • Serve with jasmine rice for grounding or with rice noodles for a lighter option.

  • Skip the satay sauce if unavailable — the dish is still delicious without it or swap it with peanut butter

  • Add extra steamed greens (like bok choy or broccoli) for more balance.

  • Avoid iced drinks with this meal to protect your digestion (Agni).

Sanya Singla
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