Thai Basil Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the firm tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

   Ca. 15 min.

   Kokkens note: Pressing the tofu helps it absorb flavor better and achieve a crispier texture.

2. 2

   In a small bowl, whisk together the soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, water, and cornstarch for the sauce.

   Ca. 1 min.

3. 3

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

   Ca. 1 min.

4. 4

   Add the cubed tofu to the hot oil and pan-fry until golden brown and slightly crispy on all sides, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Avoid overcrowding the pan to ensure even browning; cook in batches if necessary.

5. 5

   Remove the tofu from the pan and set aside, leaving a small amount of oil in the skillet.

6. 6

   Add the minced garlic, sliced shallot, and sliced red chili to the skillet and sauté for 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Adjust the amount of chili to your preferred spice level.

7. 7

   Add the sliced bell pepper and cook for 2-3 minutes until slightly tender-crisp.

   Ca. 3 min.

8. 8

   Pour the prepared sauce into the skillet and bring to a gentle simmer, stirring constantly until it thickens, about 1 minute.

   Ca. 1 min.

9. 9

   Return the cooked tofu to the pan and toss to coat evenly with the sauce.

   Ca. 1 min.

10. 10

    Stir in the packed Thai basil leaves and cook for just 30 seconds until they wilt.

    Ca. 1 min.

    Kokkens note: Add the basil at the very end to preserve its fresh flavor and aroma.

11. 11

    Serve immediately over steamed jasmine rice.