About this recipe

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Why you’ll love it

Crispy tofu, hot garlic chili aroma, and fragrant holy basil make this one of the strongest Thai fasting dishes for both flavor and real weeknight appeal. 🔥

Ingredients

• Tofu
• 🧊 450 g firm tofu, pressed and cubed (16 oz) soy
• 🌽 25 g cornstarch (2 tbsp / 0.9 oz)
• 🫒 30 ml neutral oil (2 tbsp / 1 fl oz)
• Aromatics
• 🧄 18 g garlic, roughly chopped (6 cloves / 0.6 oz)
• 🌶️ 10 g red Thai chilies, roughly chopped (2–3 chilies / 0.35 oz)
• 🧅 80 g shallots, sliced (⅔ cup / 2.8 oz)
• Sauce
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy
• 🥣 15 ml dark soy sauce (1 tbsp / 0.5 fl oz) glutensoy
• 🍬 10 g palm sugar (2 tsp / 0.35 oz)
• 💧 45 ml water (3 tbsp / 1.5 fl oz)
• Finish
• 🌿 25 g holy basil leaves (1 cup loosely packed / 0.9 oz)
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)

Preparation

• 1 Prepare the tofu Pat the tofu dry, toss with cornstarch, and make sure every cube has a light even coating for crisp edges. 🧊
• 2 Fry the tofu Heat the oil in a wok or skillet and cook the tofu 6–8 min until golden and crisp on multiple sides, then remove briefly. 🍳
• 3 Cook the aromatics Add garlic, chili, and shallots to the pan and stir fry about 1 min until intensely fragrant but not burnt. 🌶️
• 4 Build the sauce Stir in soy sauce, dark soy sauce, palm sugar, and water and let the sauce bubble for about 30 sec. 🥣
• 5 Return the tofu Add the crispy tofu back to the pan and toss so the sauce lightly glazes every piece. 🍛
• 6 Add the basil Fold in the holy basil and scallions and cook just until the leaves wilt and release their aroma. 🌿
• 7 Rest briefly Turn off the heat and let the stir fry sit 1 min so the glaze settles onto the tofu. 🛋
• 8 Serve Serve hot on its own or with jasmine rice for a fuller Thai style plate. 🍽️

Timing details

Nutrition

Estimated values per serving.

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