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.
Thai Aubergine Curry
For those of you who do not like aubergines (eggplant), this is a must try to get you hooked! I do not fancy aubergines much, but lately they have grown on me tremendously, partly thanks to this recipe. I found this recipe when attempting to make a sumptuous last-minute meal for my hubby. Below is my adaptation of the BBC Food recipe that I found. I must admit it was a magical moment when I tasted it! It wonderfully tickled all my taste buds!
As it was such a great hit, I decided to make it for an upcoming dinner party with a vegan friend. It was a perfect match as the coconut milk provided some creaminess that Sunil & I were craving since (prematurely) giving up cheese for the Hindu religious month of Shraavan. Everyone enjoyed it! I have been raving about it to my mother in law and she has been patiently waiting for me post the recipe! Mom, I hope it was worth the wait. 🙂
Serves 2-3; Total time: 30-35 minutes
1 medium size aubergine, quartered lengthways, then halved
1 tsp chili powder
2 tsp turmeric powder
1 tbsp oil
1/2 tbsp sugar
1-2 spring onions, finely chopped
200 ml coconut milk
200 ml vegetable stock
1/2 of small tin of bamboo shoots
2 kaffir lime leaves (optional)
1 tsp soy sauce
Handful coriander sprigs, chopped
For the paste:
2 green/red chillies, seeded
2″ piece of galangal (can use ginger as substitute) or a mix of both
1 lemon grass stalk, trimmed and roughly chopped
3-4 garlic cloves
1. Pulse the chillies, garlic, galangal/ginger and lemongrass to a paste. Set aside.
2. Mix the turmeric and chilli powder together and rub all over the aubergine wedges. Be careful not to spill out the bowl over your kitchen counter or not wash your hands properly before touching things. YES, speaking from experience, turmeric will stain everything! 🙂
3. Heat the 1/2 tbsp olive oil in large frying pan, add the aubergines as a single layer, allow to cook for 5 minutes on medium heat, turn to ensure even browning, remove from the pan and set aside. This process should take about 10 minutes. Be sure not to stir or move the aubergine pieces too much else they will break down and become mushy.
4. Add 1/2 tbsp of oil to the same pan and cook the paste, sugar, kaffir lime leaves and spring onions for a few mins, then return the aubergines to the pan. Add the bamboo shoots, soy sauce, coconut milk and stock. Mix well and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender. This will take about 15 minutes.
5. Season to taste and sprinkle with fresh coriander. Serve hot with steamed rice.
It might seem like a very spicy curry but the coconut milk balances it out in the end. If you prefer less heat, you can choose leave out fresh green/red chilies. There are really not great substitution for any of the ingredients as the flavour comes from all the fresh herbs. You can easily get these ingredients in any Oriental/Asian shop. Hope you enjoy this dish as much as we did!
VegDelights 