Classic Thai Basil Tofu (Pad Krapow)

Ingredients

• 14 ounces Extra-firm tofu, pressed and crumbled
• 2 tablespoons Vegetable oil
• 4 pieces Thai bird's eye chilies, minced
• 5 cloves Garlic, minced
• 1 small Shallot, thinly sliced
• 1 tablespoon Soy sauce
• 1 teaspoon Dark soy sauce
• 1 tablespoon Vegetarian mushroom sauce
• 1 teaspoon Sugar
• 2 tablespoons Water or vegetable broth
• 1 packed cup Fresh holy basil leaves (or Thai basil)

Instructions

1. 1

   In a small bowl, whisk together the soy sauce, dark soy sauce, mushroom sauce, sugar, and water to create the stir-fry sauce.

2. 2

   Heat the vegetable oil in a wok or large skillet over high heat until shimmering.

3. 3

   Add the minced chilies, garlic, and shallots to the pan and stir-fry for 30 seconds until fragrant but not burnt.

4. 4

   Add the crumbled tofu to the wok and stir-fry for 3-5 minutes until the edges are golden and slightly crispy.

5. 5

   Pour the prepared sauce over the tofu and toss constantly to ensure even coating and absorption.

6. 6

   Continue stir-frying for another 2 minutes until the liquid has mostly evaporated and the tofu looks glossy.

7. 7

   Turn off the heat and immediately add the fresh basil leaves, folding them in until they are just wilted.

8. 8

   Serve immediately over steamed jasmine rice, ideally with a crispy fried egg on top.