Thai Basil Tofu (Pad Krapow)

Press 300g Tofu to drain excess water

Cut pressed tofu into cubes, toss with oil, salt, white pepper, cornflour

Mince 5 garlic cloves, 6 birds-eye chillis (food processor, finely chopping, or mortar & pestle are all fine although M&P will produce best result)

Fry tofu in wok to crisp up; add garlic/chilli

Add 125g green beans, 1 cup bean sprouts; stir-fry

Add 2 tbs vegan oyster sauce (easy to find at Asian supermarkets), light soy sauce to taste, dark soy to taste, and 1 tsp palm sugar

Turn off heat, then add two handfuls Thai Basil leaves

Serve with rice

Pressing the tofu will help it crisp up; so will the cornflour

Using a mortar & pestle will release oils that make the dish more fragrant and flavourful (if you don't have M&P chop very finely or use a food processor)

Make sure you turn the heat off before adding the basil... the residual heat from the pan will wilt it. If you don't you risk overcooking it and lessening the flavour