Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Pan
Sauce
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Fry · About 7 min
- Heat oil from 30 ml neutral oil, 500 g firm tofu, drained and crumbled, 15 g garlic, chopped, 10 g chili, chopped; fry tofu 7 minutes until golden. Add garlic and chili for 1 minute.
Check: Look for this result: golden.
Glaze · About 4 min
- Add 30 ml soy sauce, 20 g mushroom stir-fry sauce, 10 g sugar, 50 ml water; simmer 3–4 minutes until mostly absorbed.
Check: Look for this result: mostly absorbed.
Finish · About 5 min
- Fold in 40 g Thai holy basil off the heat and serve.
Tips
- Dry tofu well before crumbling for better browning.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use Thai sweet basil if holy basil is unavailable.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Thai Basil Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Thai Basil Tofu?
Dry tofu well before crumbling for better browning.
What can I substitute in Thai Basil Tofu?
Use Thai sweet basil if holy basil is unavailable.
Can I prepare Thai Basil Tofu ahead?
Prepare the measured ingredients for Thai Basil Tofu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
