Thai Basil Tofu Stir Fry Pad Krapow Tofu 1771705729146 Urus

Ingredients

• 14 oz Extra firm tofu, pressed and crumbled
• 2 cups Thai holy basil leaves (Krapow)
• 5 cloves Garlic cloves, minced
• 4 pieces Thai bird's eye chilies, smashed
• 2 tbsp Vegetarian mushroom sauce
• 1 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Coconut sugar
• 2 tbsp Vegetable oil
• 2 tbsp Vegetable broth(optional)

Instructions

1. 1

   Prepare the tofu by pressing out excess water and crumbling it into small, bite-sized pieces to mimic the texture of minced meat.

2. 2

   Using a mortar and pestle, pound the garlic and Thai bird's eye chilies together into a coarse paste.

3. 3

   Heat the vegetable oil in a wok or large skillet over high heat until it begins to shimmer.

4. 4

   Add the garlic and chili paste to the wok, stir-frying for 30 seconds until fragrant but not burnt.

5. 5

   Add the crumbled tofu to the wok and stir-fry for 3-5 minutes until the edges are golden and slightly crispy.

6. 6

   Pour in the mushroom sauce, light soy sauce, dark soy sauce, and sugar, tossing well to coat the tofu evenly.

7. 7

   If the mixture is too dry, add a splash of vegetable broth to create a light glaze.

8. 8

   Turn off the heat and immediately toss in the fresh holy basil leaves, stirring until they are just wilted.