In Singapore, we frequent a restaurant called Lemongrass Thai Restaurant. I have a long history with this restaurant because when I was expecting Ranya, my 12 year old, I had cravings for spicy sour food. This restaurant was my savior. I was there every other week in 2002!
Anyway, they serve this dish Spicy Beancurd with Thai Basil Leaves. It has a nice balance of spice, sweet and salt. decided to recreate it at home. It is not too bad. Anand, my husband, says it is an exact copy! I made it once for a friend in Spore. She loved it too.
Ingredients ( serves 4 as a side dish )
2 cups Thai Basil leaves
3 Small firm tofus cut in triangle shape and shallow fried or air fried
2 tbsp good quality veg oil
4-5 Garlic cloves, minced
1 Red chilli sliced at an angle
1 tbsp Light soy sauce
1 tbsp Sugar
1.5 tbsp Vegetarian mushroom sauce
1/3 cup Roasted cashew nuts for garnish and crunch
Heat oil in a pot and fry garlic till light brown.
Mix the sauces and the sugar in a separate bowl.
Pour this sauce mix into the pot.
Add in the chilli and the basil leaves and fry for 3 minutes.
Add in the grilled tofus and roasted cashew nuts. Mix well.
Remove from heat and serve hot with Jasmine Rice.
This dish is always well received in my household. Hope it does in yours too!