Thai Basil Tofu
By Jeri Mobley, Whisper of Yum
Images
Serves
Makes 3-4 servings
Ingredients
- 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
Procedure
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!
Thai Basil Tofu
By Jeri Mobley, Whisper of Yum
Serves
Makes 3-4 servings
Ingredients
- 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
Procedure
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!