Spicy Grilled Tofu with Thai Basil Leaves

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


Method

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.

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This dish is always well received in my household. Hope it does in yours too!

Spicy Basil Tofu with Stock Flavored Rice and Silken Tofu Soup