Thai basil tofu

Name: Thai basil tofu
Ingredients: 250 g firm tofu; 1 medium shallot (30 g); 2 small Thai chilies (6 g) or 1 teaspoon chili paste; 3 garlic cloves; 1 tablespoon unsalted peanuts; 1 medium red pepper (150 g); 1 tablespoon ketjap manis; 1 teaspoon ground white pepper; 60 ml stock or water; 1 tablespoon oil; 1/4 teaspoon salt; 1 teaspoon sugar; 20 g Thai basil; 1 teaspoon sesame oil; 2 tablespoons crispy onions

Vegan - Thai basil tofu by Dumitrana M. - Recipia

Thai basil tofu calls for well-drained firm tofu, or it will release water into the wok. It cooks quickly with garlic, chili and peanuts; ketjap manis brings the cubes together in a glossy sweet-and-salty sauce, with basil leaves that wilt only slightly. I cut the cubes to about 2 cm, a handy size for turning quickly in the pan. Prep: 15 minutes. Cook: 4 minutes and 45 seconds. Total time: 19 minutes and 45 seconds. Serves: 2. About 355 kcal and 23 g protein per serving.

Ingredients

250 g firm tofu
1 medium shallot (30 g)
2 small Thai chilies (6 g) or 1 teaspoon chili paste
3 garlic cloves
1 tablespoon unsalted peanuts
1 medium red pepper (150 g)
1 tablespoon ketjap manis
1 teaspoon ground white pepper
60 ml stock or water
1 tablespoon oil
1/4 teaspoon salt
1 teaspoon sugar
20 g Thai basil
1 teaspoon sesame oil
2 tablespoons crispy onions

Preparation

1. Drain the tofu, pat it dry and cut it into cubes about 2 cm across. Chop the shallot and garlic, slice the chili if using, roughly chop the peanuts, cut the pepper into cubes and tear the basil leaves into small pieces. 2. Heat 1 tablespoon of oil in a wok over high heat for 1 minute. Add the garlic, shallot and chili or chili paste and stir-fry for 20 seconds, until you can smell the garlic. 3. Add the peanuts, pepper and tofu to the wok. Stir-fry for 10-15 seconds, turning the cubes gently. 4. Add the ketjap manis and white pepper, stir-fry for 10 seconds, then pour in the stock or water. Cook over high heat for 3 minutes, until the sauce starts to thicken. 5. Season with salt and sugar, add the basil, sesame oil and crispy onions. Toss and serve immediately.

Notes

Keeps in the fridge for up to 3 days in a sealed container; when reheating, add a tablespoon of water if the sauce has thickened too much. I serve it with plain jasmine rice. Firm tofu holds its shape when turned, while soft tofu crumbles easily in the wok. If the block has a lot of liquid on the surface, pat it dry before cutting; cubes that are similar in size cook evenly. Regular basil can replace Thai basil in the same quantity, with a less minty aroma. I don't rush the garlic stir-fry, because it browns quickly over high heat. Ketjap manis may contain gluten, and tofu and soy sauce contain soy; peanuts are an allergen in this dish. If peanuts are out, you can leave them out; the crispy onions still add a little contrast at the end.