Thai Basil Tofu
By Jeri Mobley, Whisper of Yum
Thai Basil Tofu
By Jeri Mobley, Whisper of Yum
Yield/Serves:
Makes 3-4 servings
- 1 14-ounce package firm tofu, drained and cut into cubes
- 2 tablespoons avocado oil
- ½ cup shallots, diced
- 2 tablespoons garlic, minced
- ½ cup + 1 tablespoon water
- 2½ teaspoons brown sugar
- 1 teaspoon fish sauce
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2¼ teaspoons oyster sauce
- 45 Thai holy basil leaves, separated from stems
- For Serving
- Steamed jasmine rice
In a small bowl, add brown sugar, oyster sauce, light + dark soy sauces, fish sauce, and water and whisk until brown sugar dissolves. Set aside.
Pour avocado oil into a skillet over medium-high heat. Add shallots and garlic, and sauté for 2 minutes or until fragrant.
Pour in sauce mixture and stir to combine with aromatics. Cook for 2 minutes or until sauce is slightly reduced.
Add tofu and cook for 3 minutes or until all sides of tofu have absorbed sauce.
Add holy basil leaves and stir until leaves are wilted.
Serve immediately with steamed rice.
Enjoy!