Chili Basil Tofu

Golden tofu cubes with a firm crust and tender center, flash-fried in a wok. The aromatic Thai basil blends with the heat of chilies in a dark, glossy sauce that coats every piece.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 235
• Protein: 17 g
• Carbs: 8 g
• Fat: 16 g

Ingredients

• 400 g firm tofu ( in 2 cm cubes )
• 4 piece Garlic ( peeled and pounded )
• 3 piece Thai chili ( pounded )
• 1 piece Thai basil ( leaves picked )
• 3 tbsp soy sauce
• 1 tsp Brown sugar
• 2 tbsp Peanut oil
• 1 tbsp Dark soy sauce

Instructions

1. Tofu preparation

   Press the tofu between two plates to remove water, then cut into 2 cm cubes. Dry tofu ensures better browning during stir-frying.

2. Aromatic base

   Coarsely pound the garlic and Thai chilies in a mortar. Aim for a rustic paste, not a smooth puree, to release oils without losing texture.

3. Wok stir-fry

   Heat peanut oil in a smoking wok. Stir-fry the tofu until each side is golden and crispy. Add the garlic-chili base and stir quickly to avoid burning the garlic.

4. Basil finish

   Pour in the soy sauce, dark soy sauce, and brown sugar. Let it reduce for a few moments until the liquid coats the cubes in a deep brown color. Turn off the heat and toss in the Thai basil so it simply wilts under the residual heat.

Chef's tips

• Never overcook the basil; it will lose its anise aroma and turn bitter.
• The wok must be screaming hot before adding the tofu to prevent sticking.
• If the sauce reduces too quickly, deglaze with a tablespoon of water to maintain the gloss.

Storage

Store for up to 2 days in the refrigerator in an airtight container. Reheat in a pan to try and preserve the tofu's texture.