Thai Style Stir Fried Tofu
- Total Time: 20 mins
- Yield: 2 servings 1x
Description
This vegetarian main is meant to be spicy, serving it with rice will temper the heat somewhat, but you can always add more chillies if you want to keep the kick.
Ingredients
- Firm tofu (Nasoya) : 1 box
- Shallots (finely chopped) : 1
- Thai bird chillies (substitute with sambal olek) : 3 tbsp (45 ml) or adjust to your taste
- Garlic (minced) : 1 tbsp
- Crushed peanuts : 1-2 tbsp
- Red bell peppers (diced): 1 (optional)
- Dark soy sauce : 1 tbsp (15 ml)
- Thai Basil (substitute with Italian sweet basil) : a large handful
- White pepper : 1 tsp
- Stock / water : 1/4 cup (60 ml)
- Oil for stir frying : 1 tbsp (15 ml)
- Salt and sugar to taste
- Seasoned sesame oil to drizzle
Instructions
- Cut the firm tofu into cubes, finely chopped the shallots, and minced the garlic.
- Heat the oil in a wok and add the garlic, shallots and chilli paste (sambal olek) and saute them for few seconds.
- Add the crushed peanuts, red bell pepper and tofu. Stir fried them for 10- 15 seconds.
- Add the dark soy sauce, white pepper powder, fry for couple of seconds and add the water / stock.
- Stir fried them for couple of more minutes until the sauce thickens a bit.
- Adjust the seasonings, tear some basil leaves and add it to the wok.
- Wait until the basil wilted, drizzle some seasoned sesame oil over it and take it off the heat.
- Serve the stir fried tofu on a bed of steamed jasmine rice or enjoy it with noodles.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
What is Thai basil and can I use Italian basil instead?
Thai basil has a slightly anise-like, peppery flavor distinct from Italian sweet basil. The recipe uses a large handful and notes that Italian sweet basil is an acceptable substitute if Thai basil is unavailable.
Can I substitute sambal oelek for Thai bird chilies?
Yes — the ingredient list explicitly offers sambal oelek as a direct substitute for Thai bird chilies. The recipe uses 3 tablespoons (45 ml) adjusted to taste; the excerpt also notes this dish is meant to be spicy, and that serving it with rice will temper the heat somewhat.
When should I add the basil and why does it go in at the end?
The basil is torn and added in the final moments of cooking; the wok stays on heat just long enough for the leaves to wilt, then the seasoned sesame oil is drizzled over and the pan taken off the heat. Adding basil late preserves its fragrance and prevents it from turning bitter. 
