Crispy Tofu with Chilli and Thai Basil
When I tested this recipe (designed to serve four) I ate the lot. I wasn’t even hungry, it was just so damned good. I’m issuing a warning because it could happen to you too. My advice? Make twice as much as you think you need.
Ingredients 16
5 garlic cloves, minced
4 ‒ 6 red bird's eye chillies, finely chopped
3 tbsp vegetable oil
200 g snake beans, yard-long, cut into 5 cm (2 in) lengths
2 tbsp soy sauce
1 tbsp mushroom oyster sauce
1 tbsp fish sauce, optional
100 ml vegetable stock
2 tsp caster sugar (superfine sugar)
1 tbsp cornflour, for sauce
1⁄2 bunch Thai basil, leaves picked
steamed jasmine rice, to serve
Crispy Tofu
1 block extra-firm tofu, pressed
2 tbsp vegetable oil, for tofu
3 tbsp cornflour, for tofu
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1 tsp salt, for tofu
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Method 6
To prepare the crispy , drain the tofu and cut lengthways through the centre so you end up with two long, thin pieces. Place between sheets of paper towel and weigh down with some food tins or similar. Allow the tofu to drain for 30 minutes or so. Once dry, cut it into 2 cm (¾ in) cubes.
Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
Place the tofu in a large bowl, pour over the oil and toss to coat. Scatter in the cornflour, onion and garlic powder, salt and some pepper and toss again, ensuring all the tofu is well coated. Spread it out in a single layer on the prepared tray and bake for 20 minutes, then turn the tofu cubes over and bake for another 15 minutes, or until golden and crispy.
While the tofu is baking, mix the minced and on your chopping board, then sprinkle over a big pinch of salt. Using the flat side of your knife, press down and repeatedly drag it across the garlic and chilli until you have a rough paste. This can also be done with a mortar and pestle, if preferred.
Heat the in a wok over a high heat. Once hot, add the and paste and quickly toss for 10–15 seconds, then throw in the crispy tofu and and toss to coat.
Stir in the , , , , , and 1 tbsp cornflour for sauce and toss regularly for about 1 minute to coat and combine, then throw in the . Toss one last time and serve with steamed jasmine rice.
