Spicy Thai Basil Tofu
Need an easy and quick recipe? Then, try this Spicy Thai Basil Tofu! It is simple, vegan, and packed with the aromatic Thai Basil with a savory sauce that goes very well with any grain for a delicious meal.
Servings: 3 people
- 14 oz [397g] firm tofu pressed
- 1 large shallot chopped (about 3 tablespoons)
- 6 cloves garlic finely chopped (about 2 tablespoons)
- 2 Thai chilies chopped
- 1 cup packed Thai Basil leaves
- oil for cooking salt to taste
- ½ teaspoon dark soy sauce thick
- 2 tablespoons soy sauce please see notes
- ⅓ cup vegan 'fish' sauce homemade or store-bought (see notes)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- ⅓ cup water or vegetable broth
Mix the sauce ingredients in a mixing bowl until well-combined and set aside.
In a heated non-stick pan, add the tofu in and using a potato masher, mash tofu into crumbles.
Cook the tofu crumbles until slightly dry. Then, add about 1 tablespoon of oil and continue to cook until tofu turns golden brown.
Push tofu aside, and add a little more oil and sauté shallots until translucent.
Continue to sauté garlic and chili for another 30 - 45 seconds. Then, bring all the mixture together and give it a quick stir.
Add in the sauce and sugar and cook down the mixture a little.
Finally, add the Thai basil and toss everything until all incorporated.
Turn off the heat and serve warm.
- Vegan 'fish' sauce - store-bought or use this Easy 5-minute Vegan 'Fish' Sauce. If using store-bought, taste test as you go as some brands' sodium level is higher than others. [added notes 1/27/22] If you are unsure about the saltiness of the sauce you have mixed, please add half the sauce before and taste test as you are making the dish.
- Dark soy sauce in this recipe is for color which I used the thick version, please see video for the texture.
- Cornstarch substitution - Since this ingredient act as a thickening agent, arrowroot starch, tapioca starch, or potato starch can be used instead.