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Tofu Hot Basil

Source of Recipe


Liza Daly






List of Ingredients



• 1 Tbsp peanut oil (plus a bit more)
  
• 2 Tbsp minced garlic
  
• 1/2 lb. firm tofu, cut into 1/2-inch chunks
  
• 1 green pepper, diced
  
• 1/2 medium white onion, cut into small triangles
  
• 1/4 lb. white mushrooms, sliced thin
  
• 2 carrots, sliced thin on the diagonal
  
• *
  
• -- Sauce --
  
• 1 Tbsp fish sauce (Nam Pla)
  
• 1 tsp soy sauce
  
• 1 tsp sugar
  
• 1 to 2 tsp Indonesian chile sauce (e.g., Rooster brand)
  
• 1/4 cup holy or Thai basil leaves
  
• *
  
• Cooked jasmine rice
  






Instructions



1. Mix the sauce ingredients (not including basil) in a bowl. Heat a heavy skillet (well-seasoned cast iron is good) over high heat until hot. Add the oil. Add the tofu and stir-fry for 2 minutes or until slightly browned and heated through. Remove the tofu to a heated plate.
   
   
2. Add a bit more oil to the skillet. Add the garlic and stir-fry 10 seconds, then add the veggies. Stir-fry for 2 to 3 minutes, until slightly softened and pepper skin is blistered.
   
   
3. Take the skillet off the heat and stir in the sauce and basil leaves. Serve immediately over jasmine rice.
   
   Serves 2