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Spicy Thai basil tofu bowl, anyone??
Happy Saturday, friends?. Hope you have something fun planned. As for me, it’s time to chill & work on my jet lag?. Thank you so much to all of your support on my travel stories for the past few weeks.?
Now that my garden has so much Thai basil & chilis, it is perfect to make another spicy Thai basil tofu bowl to share with you all☺️
Recipe (yield 2-3 servings)
Ingredients:
~ 1 package of firm tofu, drain well & mash
~ 1/2 cup packed Thai basil leaves
~ 7-8 Thai chilies, chopped
~ 5 cloves garlic, finely minced
~ 3-4 shallots, finely minced
~ oil & salt to taste
~ your favorite grain
~ blanch veggies (used bok choy from garden?)
?Sauce: Whisk together 3 tablespoons coconut amino, 3 tablespoons *sweet & sour sauce (=’fish’ sauce on my highlight/see below), 1 tablespoon soy sauce, 3 teaspoons coconut sugar & 1 teaspoon salt in a bowl & set aside.
✔️In a nonstick pan with low-medium heat (no oil), pan fry mashed tofu until light brown to get the chewy texture. Then, add 1 teaspoon oil & continue to cook until all tofu absorb the oil, & push tofu to the side of the pan.
✔️Add 3 teaspoons oil, then sauté garlic & shallots until fragrant & slightly crisp & brownish.
✔️Add half the sauce, mix with tofu, stir & let simmer for 2 minutes. Add chilies & the remaining sauce, & cook until the sauce thicken (when sugar caramelized).
✔️Finally, stir in basil & serve warm with your favorite grain & blanched veggies.
*Sweet & sour sauce/’fish’ sauce:
1 clove finely minced garlic, 1-1.5 tablespoons maple syrup, 1 teaspoon soy sauce, dash of chili flakes/1 chopped Thai chili, 3 tablespoons hot water, 3 teaspoons lime juice, salt to taste. Mix all until well combined & save it in a jar for future use or make this recipe?
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@veganbowls
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