Three Cup Tofu with Ginger and Basil
Ingredients
- 14oz extra-firm or firm tofu, pressed
- corn starch for coating
- 8-10 slices ginger
- 5 cloves garlic, sliced
- 1 red jalapeno, chopped or any chili
- 1 cup packed fresh Thai basil or substitute with basil
- a handful of chopped scallion or green onion
- oil for cooking
Sauce
- 3 tablespoons Chinese cooking wine or rice wine or dry sherry
- 3 tablespoons light soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon sugar
- 1/4 cup water
Preparation
Mix the sauce ingredients in a bowl until well combined and set aside.
Pat the tofu dry with paper towels and cut into cubes. Place 1/4 cup corn starch in a shallow bowl.
Preheat a non-stick pan with 2 tablespoons oil, adjusting for pan size. Roll tofu cubes in corn starch to coat all sides.
Using a spatula, place tofu cubes into the heated pan and shallow pan-fry each side until golden brown. Remove and set aside.
Using the same pan with remaining oil (add more if needed), saute ginger until fragrant and slightly crispy.
Add garlic, chili, and chopped scallions, and continue to saute until aromatic.
Slowly pour in the sauce, turn heat to low-medium, add tofu and basil, and quickly toss until all ingredients are well-coated.
Turn off the heat and serve warm with rice.
