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We love the flavours of our Thai basil so much that we try to do the same sauce with different proteins.
For a simple, no-hassle, even no-fear-of-cross-contamination meal, we used already marinated tofu easily found in Asian grocery stores.
The ingredients get a quick roundabout in a hot wok, and in less than 15 minutes, the dish is ready to serve.
Maybe it's just me, but I like hot and spicy dishes like these with cold rice.
Recipe
Thai Basil Tofu Stir-fry
Serves 6 (or up to 10, if part of a multi-course meal)
10-20 cloves garlic, crushed or minced
2 to 15 birds' eye chile peppers, crushed or minced
2 pkg (400g) marinated firm tofu, cut into strips
(or plain firm tofu is fine)
2 Tbsp oyster sauce
4 Tbsp fish sauce
1/2 onion, thinly sliced
2 stalks green onions, sliced
handful Thai basil, leaves picked
handful chopped/torn cilantro, optional
Heat oil in a wok or large saute pan over high heat. When hot, add crushed garlic and chile peppers. Stir-fry for around 30 seconds.
Add sliced tofu, then oyster sauce and fish sauce. Add sliced onions and green onions. Stir until the ingredients are cooked through, around 1 to 2 minutes.
Turn off heat. Stir in Thai basil (and cilantro, if using).
Serve with plain white rice. Fried eggs (sunny-side up) would also be great.
Thai creations at [eatingclub] vancouver:
Pad Thai (Tamarind Series, Post #1)
Waterfall Beef Salad
Thai Basil Stir-fry
Thai-marinated Fried Chicken (and the Ultimate Compliment)
Thai Meatballs
Thai Basil Tofu Stir-fry
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I love Thai basil. Sounds great with tofu!
ReplyDeleteNeeds more cilantro. Yummmmmmmmm.
ReplyDeleteHmm? Who's afraid of what cross-contamination? Ha ha :) Looks delicious! Pass the rice, please :)
ReplyDeleteYum yum...this can be so delicious. Simple tofu yet brought to sophistication by basil:D
ReplyDeleteI love stir fries with basil too, they give such wonderful flavours. yum yum!
ReplyDeleteLooks like a great quick meal. I'd have to have it on warm rice though, can't stand cold rice;)
ReplyDeleteI have never tried the premarinated tofu, but I might now.
ReplyDeleteI love the flavors in this dish - yum!
ReplyDeletewow...yummy looking! How different your stir fry is from mine here:
ReplyDeletehttp://oneshotbeyond.wordpress.com/2009/05/26/tasty-tuesday-chicken-sausage-veggies-stir-fry/
lisaiscooking:
ReplyDeleteThanks!
604foodtography:
Haha, I thought we were already diverging from the "authentic" by adding cilantro. But, if you want more cilantro, we can add more! We do love our cilantro as well.
Manggy:
Oh, "food safety" is very big here in North America, don't you know? ;)
tigerfish:
pigpigscorner:
Thanks! We don't cook too much with Thai basil, other than this stir-fry, and perhaps San Bei Chicken. So, we should definitely start thinking outside the box in terms of Thai basil usage.
Marvin:
Haha, I think for me, room-temp rice is OK. Lukewarm, too. Cold-cold, not so much.
maybelle's mom:
re pre-marinated tofu: In this case, since the flavors of the stir-fry itself were pretty strong, I think using plain old firm tofu would've worked. Will have to try the marinated tofu "as is", or in a plainer dish.
Joelen:
Thanks!
oneshotbeyond:
Haha... I guess because stir-fries are sometimes a "clean out the fridge" type dish.