Thai Basil Tofu Stir Fry

 

Ingredients 

• ▢8 oz extra-firm tofu, 226 grams, cut into very small cubes
• ▢2 teaspoons dark soy sauce, 10 ml
• ▢3 teaspoons lime juice, 15 ml
• ▢1 teaspoon hot sauce , like sriracha, or adjust to taste
• ▢1.5 tablespoons brown sugar
• ▢1 teaspoon toasted sesame oil, 5 ml
• ▢1.5 tablespoons cornstarch
• ▢1/4 teaspoon white pepper powder
• ▢1/4 teaspoon salt, or to taste
• ▢1.5 tablespoons oil, 22 ml, I used avocado oil
• ▢5-6 large garlic cloves, finely chopped
• ▢1 inch ginger, finely chopped
• ▢1 large red pepper, sliced
• ▢1/2 cup chopped thai basil

Instructions 

• Before you start, press tofu with a heavy object like cast iron pan or mortar and pestle for around 20 minutes. This will help in getting rid of excess moisture and tofu will absorb the flavors better.
• In a bowl whisk together dark soy sauce, lime juice, sriracha, brown sugar and toasted sesame oil. Set the sauce aside.
• Once the tofu has been pressured for 20 minutes, chop it into very small cubes. Then add it to a bowl along with cornstarch, white pepper powder and salt. Toss to combine so that tofu pieces are coated with the cornstarch.
• Heat a cast iron skillet on medium heat. Once it is hot, add the oil (I used avocado oil). Then add in the cornstarch coated tofu into the pan.
• Let the tofu become lightly browned and crisp. I cooked the tofu around 7 minutes, flipping once or twice in between.
• Then add the garlic, ginger and red pepper. Stir and cook for 2 to 3 minutes until ginger-garlic start changing color.
• Stir in the prepared sauce. Mix well and cook for 30 seconds or so until all the tofu is well coated with the sauce.
• Remove pan from heat and stir in the chopped thai basil and mix.
• Add more Thai basil and serve the Thai Basil Tofu Stir Fry over jasmine rice!