Thai basil tofu stir-fry
Einheiten
Portionen
Zutaten
Pfannengericht
- 500 g extra fester Tofu, abgetropft und trocken getupft gerundet
- 45 ml neutrales Öl, aufgeteilt gerundet
- 200 g grüne Bohnen, geputzt und in 2 gerundet
- 120 g Zwiebel oder Schalotten, fein gewürfelt gerundet
- 5 Knoblauch, fein gehackt gerundet
- 1 Thai-Chilischoten, fein gehackt gerundet
- 60 g milde rote Chilischote oder rote Paprika, fein gewürfelt gerundet
- 40 g Thai-Basilikumblätter gerundet
Sauce
- 30 ml vegetarische Austernsauce gerundet
- 20 ml helle Sojasauce gerundet
- 5 ml dunkle Sojasauce (optional) gerundet
- 45 ml Wasser gerundet
- 8 g Zucker gerundet
- 0.5 g weißer oder schwarzer Pfeffer gerundet
Zum Servieren
- nach Geschmack gekochter Jasminreis (optional) gerundet
- 4 Spiegeleier (optional) gerundet
- nach Geschmack Limettenspalten (optional) gerundet
Zubereitung
Method
- Whisk the vegetarian oyster-style sauce, light soy sauce, optional dark soy sauce, water, sugar, and pepper until the sugar dissolves. Have every ingredient ready before heating the wok, since cooking moves quickly.
- Crumble the tofu into small irregular pieces about the size of ground meat, or cut it into 1 cm cubes.
- Heat a large wok or skillet over high heat until hot. Add 2 tablespoons oil, then the tofu. Spread it into one layer and leave it undisturbed for 2 minutes. Stir-fry for another 4 to 6 minutes, letting it sit between stirs, until moisture has cooked away and many edges are golden and chewy. Transfer to a plate.
- Return the wok to high heat. Add the remaining tablespoon oil and the green beans. Stir-fry for 2 to 3 minutes, until bright green with a few blistered spots.
- Add the onion, garlic, hot chiles, and mild red chile. Stir-fry for 60 to 90 seconds, until fragrant but not burned.
- Return the tofu. Pour the sauce around the hot side of the wok and toss for 1 to 2 minutes, until it reduces and clings to the tofu. The finished stir-fry should be moist and glossy but not soupy.
- Turn off the heat. Add the basil and toss just until wilted, 20 to 30 seconds.
- Serve immediately with jasmine rice, an optional fried egg, and lime wedges.
Notes
- Thai holy basil is the defining choice and has a peppery, clove-like aroma. Thai sweet basil gives a more anise-like result, and regular Italian basil is also a practical substitute. Both alternatives are delicious but taste different from holy basil.
- One bird’s-eye chile gives noticeable heat, two is hot, and three is very hot. For a mild version, use half a chile or replace it with more mild red pepper.
- Browning the tofu separately prevents it from steaming and gives the crumbles enough texture to stand up to the sauce.
- Vegetarian oyster-style sauce is usually mushroom-based. Standard oyster sauce is not vegetarian.
- For gluten-free cooking, use tamari and verified gluten-free vegetarian oyster-style sauce.
- Refrigerate for up to 3 days. Reheat quickly in a hot skillet and add a few fresh basil leaves if available.