Chili Basil Tofu
Ingredients
- 400 gfirm tofu (in 2 cm cubes)
- 4 pcGarlic (peeled and pounded)
- 3 pcThai chili (pounded)
- 1 pcThai basil (leaves picked)
- 3 tbspsoy sauce
- 1 tspBrown sugar
- 2 tbspPeanut oil
- 1 tbspDark soy sauce
Method
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.
- 1
Press the tofu between two plates to remove water, then cut into 2 cm cubes. Dry tofu ensures better browning during stir-frying.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
