Chilli basil tofu



Crispy Tofu
450 g tofu
4 tbsp corn flourdd

2 tbsp sesame oil

The sauce
2 tbsp siracha
1/3 cup soy sauce
1 tbsp fish sauce
2 tbsp mirin
2 tbsp brown sugar

The veg
2-4 garlic cloves crushed depending on size (mine were big so I used two)
1 white onion finely sliced
1 chilli finely sliced (optional if you love heat)
1 inch ginger finely grated
1 red pepper finely sliced
200 g tenderstem broccoli (you might need to slice on two depending on how thick the stems are)
1 handful freshly torn basil


1- First, make your sauce by combing all of the ingredients and set aside for later

2- Next prepare your tofu - squeeze out as much liquid as possible, chop into bite size cubes and coat in seasoned cornflour.

3- Then heat 2 tbsp sesame oil over a medium/high heat and fry the tofu for approx 6-8 minutes, turning occasionally until golden brown. Then set aside.

 (see tip)

4- Then add another tbsp oil to the pan over a medium heat and add all of the veg. Cook for a minute before adding 2 tbsp water, cover with a lid and steam for 2 minutes. Remove the lid and cook on a high heat for another minute or two until the veg starts to soften.

5- Finally add the tofu back into the pan with the sauce. Bring to the boil and then simmer until the sauce thickens. Add the basil and serve with rice.

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