Tofu with Chilli and Basil

This easy Stir fry Tofu with Chilli and Basil is my favourite Vegan meal.  I remember as a child having Tofu soup, it was made with silken tofu and minced pork. It was delicious. although I’m not sure if it had anything to do with the minced pork! Apart from that I don’t remember ever eating tofu!

For this Tofu with chilli and basil I have used The Tofoo Naked tofu as it gives for a good firm tofu for stir fry but you can use any firm tofu you like.You can also add more vegetables to the dish if you wish. I have used Vegetarian Oyster sauce and fish sauce for this recipe to make it suitable for vegetarian and vegan.

Tofu with chilli and basil
Tofu with chilli and basil

 

Note: English is not my first language. Please excuse any spelling or grammatical error.

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Print Recipe
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Easy and delicious Stir fry Tofu with chilli and Basil. Ready in half hour. Serve with Thai Jasmine rice for a perfect Thai Vegan meal.
Tofu with chilli and basil
Course Main Dish
Cuisine Thai
Keyword Tofu
Prep Time 10 mins
Cook Time 10 mins
Servings
Ingredients
  • 280 g Tofu 1 pack
  • 2 tbsp Vegetarian oyster sauce
  • 1/2 tbsp Vegetarian fish sauce
  • 1 tbsp Soy Sauce
  • 1/2 tbsp dark soy sauce
  • 1 handful Thai basil
  • 1 red pepper thinly sliced
  • 2 bird eyes chilli crushed
  • 2 cloves garlic - peeled crushed
  • 1 tsp sugar
  • 500 ml vegetable oil for deep fry
Course Main Dish
Cuisine Thai
Keyword Tofu
Prep Time 10 mins
Cook Time 10 mins
Servings
Ingredients
  • 280 g Tofu 1 pack
  • 2 tbsp Vegetarian oyster sauce
  • 1/2 tbsp Vegetarian fish sauce
  • 1 tbsp Soy Sauce
  • 1/2 tbsp dark soy sauce
  • 1 handful Thai basil
  • 1 red pepper thinly sliced
  • 2 bird eyes chilli crushed
  • 2 cloves garlic - peeled crushed
  • 1 tsp sugar
  • 500 ml vegetable oil for deep fry
Tofu with chilli and basil
Instructions
  1. Prepare the tofu by cutting it into bite size as in photo. Place the cut tofu on to few kitchen paper to dry them from the liquid for around half to one hour if you can. If you do not have time just pressed a few more kitchen paper on top and try to dry it as much as you can. This is so when you fry them the oil will not split at you.
  2. Then as with all Thai cooking - make sure you have all the ingredients ready to hand. You can, if you want to, measure out all the sauces together in a bowl and have it ready.
  3. Then heat the oil in a saucepan to medium - hot about 180c. Once the oil is ready fry the tofu in batches till golden. Should only take about 1-2 minutes. Remove the tofu and drain on kitchen paper.
  4. Add a drop of oil (any) into a wok with the crushed garlic and chilli then turn the heat on and cook for 1 minutes. Just till soft but not brown.
  5. Add in all of the sauces and cook for a minute. Add in the tofu and red pepper, give it a good stir and taste and adjust to your liking. Adding a drop of water if required.
  6. Once you are happy with the flavour add the Thai basil, turn off the heat and give it a final mix. Serve hot with Thai Steamed rice.


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