Basil Tofu
The very lucky thing of living in my country is there is huge variety of tofu (well, maybe not as much as other Asian country like Japan, Hongkong, China..) but I can tell you, I really really missed tofu dishes when I was away.
In Thailand, we eat a lot of tofu, especially my family. My Mum's signature tofu dish is Mabo Tofu. When I moved out far from home, I tried to make the same dish out of home memory. The one I post today is not my Mum's signature but my confusion of when I want to have both stir-fry with basil and Mabo Tofu, not original but exactly just what I need, exclusively for people who likes their food real hot.
In Thailand, we eat a lot of tofu, especially my family. My Mum's signature tofu dish is Mabo Tofu. When I moved out far from home, I tried to make the same dish out of home memory. The one I post today is not my Mum's signature but my confusion of when I want to have both stir-fry with basil and Mabo Tofu, not original but exactly just what I need, exclusively for people who likes their food real hot.
(p.s. it is also one of the dish to convince my boyfriend to become another tofu lover :)
This dish takes only 15-20 minutes while you wait for the rice to cook.
This dish takes only 15-20 minutes while you wait for the rice to cook.
Here's what we need... (Sorry, my cooking usually goes by tasting, no exact measurement, approximate amount is provided but add less or more however you like it. I know this sounds like cook at your own risk. lol)
2 Egg Tofu
1 Large Onion
2-3 Red Pepper, Sliced
About 1 cup, Ground Pork
About 10 Basil Sprigs (Holy Basil/Ga Prao)
5 bird's eye chilis (only 2 if you don't like it too hot)
1 whole garlic, pounded with bird's eye chilis
2 Coriander root (optional but gives unique fragrance)
2 tablespoon chicken broth
1 table spoon oyster sauce
1/2 tablespoon fish sauce or soy sauce
1 1/2 tablespoon olive oil or rice bran oil preferred.
- Prepare the vegetable, please excuse my messy kitchen.
I don't know how other people does it when it comes to slicing onion. I use sunglasses. I got one really bright shocking pink sunglasses from Dollar Tree. Normally, I make my breakfast at night and when it was onion menu I had this sunglasses on, light on, of course, the old guy from the opposite building who does his weird daily yoga really enjoyed the view. He was laughing really hard and was calling his wife to check out crazy woman with shocking pink sunglasses at night. Yes, I still have sunglasses in my kitchen, just in case.
Since I'm a blog newbie, there's only one picture when frying. I personally adore bloggers who has really nice detailed pictures of their Italian Meringue steps.
- Heat olive oil in a wok, medium heat, add pounded chili and garlic. Stir until crispy and fragrances, add ground pork. Turns the heat up high.
- Add onion and red pepper, season with soy sauce, fish sauce, oyster sauce and chicken broth or you could mix all ingredient in a cup and pour in the wok. The sauce will sizzle and the volunteer taster will be on his way to the kitchen with a spoon in his hand.
And Voila! The food is ready. Serve with freshly steamed rice and enjoy.
Here's my kitchen helper, Neil. He lays in the kitchen when food is cooking, if something drops, my helper takes care of it very quickly. He likes garlic, cucumber, mango, passion fruit. Mr. Bailey who left us over a year ago likes also paper and curtain munching.
1 Large Onion
2-3 Red Pepper, Sliced
About 1 cup, Ground Pork
About 10 Basil Sprigs (Holy Basil/Ga Prao)
5 bird's eye chilis (only 2 if you don't like it too hot)
1 whole garlic, pounded with bird's eye chilis
2 Coriander root (optional but gives unique fragrance)
2 tablespoon chicken broth
1 table spoon oyster sauce
1/2 tablespoon fish sauce or soy sauce
1 1/2 tablespoon olive oil or rice bran oil preferred.
- Prepare the vegetable, please excuse my messy kitchen.
I don't know how other people does it when it comes to slicing onion. I use sunglasses. I got one really bright shocking pink sunglasses from Dollar Tree. Normally, I make my breakfast at night and when it was onion menu I had this sunglasses on, light on, of course, the old guy from the opposite building who does his weird daily yoga really enjoyed the view. He was laughing really hard and was calling his wife to check out crazy woman with shocking pink sunglasses at night. Yes, I still have sunglasses in my kitchen, just in case.
- Pound garlic and coriander root with bird's eye chili. I leave peel on the garlic, it gets crispy when fried, time-saving and lazy ....
- Dice the egg tofu. I put tofu in my hand and gently cut with fruit knife so they don't break.
- Heat olive oil in a wok, medium heat, add pounded chili and garlic. Stir until crispy and fragrances, add ground pork. Turns the heat up high.
- Add onion and red pepper, season with soy sauce, fish sauce, oyster sauce and chicken broth or you could mix all ingredient in a cup and pour in the wok. The sauce will sizzle and the volunteer taster will be on his way to the kitchen with a spoon in his hand.
- Before removing the wok from heat, add basil and stir briefly (so the leave stays nice green)
And Voila! The food is ready. Serve with freshly steamed rice and enjoy.
Here's my kitchen helper, Neil. He lays in the kitchen when food is cooking, if something drops, my helper takes care of it very quickly. He likes garlic, cucumber, mango, passion fruit. Mr. Bailey who left us over a year ago likes also paper and curtain munching.
Thank you for reading. Curry next time
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