Thai Basil Tofu

15 May

Thai basil leaves are a staple to Thai cooking and must be used to obtain the authentic Thai taste as opposed to Italian basil leaves. The flavor is distinct and the scent is beautiful. Dolly auntie typically makes this dish with chicken and fish sauce for Neal. We substituted tofu and soy sauce and it was phenomenal! Also, I particularly love the unique texture of the tofu (mashed instead of cubed). 

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Pri: So, how did you come up with this recipe?
dolly auntie: Well beti… once upon a Thai…

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Ingredients: Serves 4.
  • 19 oz. tofu
  • 1 ½ tbsp. chopped garlic
  • 1 ½ tbsp. shredded ginger
  • 3 green chillies, each chopped in half
  • 1/3 cup tightly packed Thai basil leaves
  • 2 ½ tbsp. low sodium soy sauce
  • ½ tbsp. brown sugar
  • 1 tbsp. oil
  1. Remove tofu from packaging and place in dish. Warm in microwave for 3 minutes.
  2. Mash tofu with potato masher.
  3. Heat oil on pan on medium heat.
  4. Add garlic and ginger and cook until light brown.
  5. Add tofu (add water/moisture from tofu too). Mix well.
  6. Add Thai basil leaves. Mix well.
  7. In a cup, mix brown sugar and soy sauce. Add mixture to tofu.
  8. Add green chillies.
  9. Let cook for about 2-3 minutes or until most of the moisture has evaporated.
  • Leave the green chillies in for color and beauty. However, note that the longer the green chillies stay in the tofu, the spicier the dish gets. So, if you can’t handle the heat, remove them or keep them on the side of the dish.
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always a joy to cook with dolly auntie!

chopping the ingredients

grate the ginger instead of chopping it to prevent eating big pieces

step 2

step 4

step 5

step 7

step 7

step 8

taste test


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