BEST Spicy Basil Tofu EVER!

One of my favourite Asian dishes of all time is the spicy basil tofu from a Thai restaurant in Atlanta called Top Spice.  When we were travelling the far east earlier this year, we had this dish at a restaurant on the small island of Koh Lanta in Thailand. It looked gorgeous and tasted out of the world. So impressed was I that I asked the cook (in my best Thai!) if I could come the next day and learn from him how to make it. Sure enough, I was there learning how to make it the most authentic way in a somewhat basic (mosquito-ridden) kitchen. Taking into consideration what I learned there and another good recipe, below is the combination that I think makes an amazing spicy basil tofu. I think it’s definitely comparable to the one at Top Spice! 🙂

The non-negotiable ingredient in this recipe is the holy basil (tulsi). You can get this Thai basil at an Asian supermarket and the standard supermarket basil is completely different and most definitely not a substitute. Holy basil’s aroma and subtle hint in the dish works brilliantly to bring all the flavours together. Another ingredient that I think is equally important is the vegetarian (shrimp-free) chilli paste. We got our chilli paste from Chiang Mai. Having dined at an amazing veggie restaurant (May Kaidee) we had to ask where she got her veggie paste from; it was quite a mission to find as the shop was only a ‘hole in the wall’ in a huge food market. (Having found the place, we were so elated and desperate to buy more vegetarian Thai ingredients, but the language barrier limited us and we nearly walked away with a herbal constipation and vomiting cure!) We now use the chilli paste a lot in our Asian cooking and absolutely love it. Though, if you can’t get hold of the Thai veggie chilli paste, you will be able to get the kick from the chinese chilli paste but perhaps not the full flavour. Not sure what we will do when our jar is over!

This Spicy Basil Tofu is really healthy and quick to make and did I mention, tasty?!  🙂

Serves 4/ Total time 15-20 minutes 

600 g tofu, cut in to 1″ chunks
2 medium red or green bell peppers, cut into thick slices or chunks
1/2 large onion or 1 medium onion, cut into thick slices
3/4 cup vegetable stock
1/2 tbsp Thai vegetarian chilli paste
2 tbsp soy sauce
2 tsp sugar
4 tbsp oil
Big handful of holy basil leaves (1 cup worth at least :))
salt and pepper to taste

For Paste:
12 garlic cloves
1/2 large onion or 1 medium onion, roughly chopped
2 to 3 hot Thai green chilies

1. Heat 3 tbsp oil in a frying pan or wok.  Pan fry the tofu and turn every few minutes so that each piece is golden all over and has a thin crust. Do not stir too much, just move the tofu around by shaking the pan or using tongs. This process should take roughly 10-12 minutes and once done, remove from pan/wok and leave aside for later.

2. Meanwhile, prepare the paste by pulsing it to get a rough paste.  Be sure not to make it into a fine paste.

3. In the same pan,  heat 1 tbsp of oil and add the paste.  Saute for  about 2-3 minutes on medium heat, making sure not to burn the garlic.

4. Next add bell peppers and onions saute for about 2  minutes. Add in soy sauce, sugar, chili paste and stock. Stir-fry for a few minutes to allow the sauce to thicken a bit.

5. Add in tofu and stir-fry for 2 more minutes to allow the sauce coat the tofu.  Add the cupful of basil leaves and stir it in. Serve this dish with steamed rice.

We had this dish together with the Aubergine Curry at a recent vegan dinner party for some friends and I think the meal went down a treat.