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kaberettReference recipe, tweaked & reordered for my workflow & to make it more like the specific tofu dish from this one restaurant. (I hang making this off "cheap Thai basil at the supermarket", and also living in London really works for me in terms of ingredient availability.) Serves about four.
in a ramekin
~1 tbsp palm sugar (or brown sugar, or less to taste)
good slug of soy sauce
some crushed chilli
boiling water to top up
to squish together
~half a bulb of garlic (to taste)
~one onion/~four shallots
~a thumb of ginger
pinch of salt
miscellania
rice
peanut oil
half a mug of cashews
a block of tofu
1-2 peppers
half a bag of Thai basil
Method
0. Set tofu pressing & draining, in advance, or use tofu that claims it doesn't need such treatment.
1. Assemble ingredients, e.g. smoosh the palm sugar to size using mortar & pestle.
2. Line a bowl with kitchen paper. Toast the cashews in a little oil over a low heat until golden brown all over, then decant into said bowl, reserving the oil.
3. While you're nudging the cashews around, chop the tofu into your preferred form factor. (I consider triangles Canonical for this, But Hey.) Once cashews are decanted, turn the heat up and dump in the tofu. Once it is as crunchy as you'd like it on one side, flip it over. Once it's done, remove from the pan.
4. Around now, start the rice going.
5. While the tofu is cooking, take the things To Squish Together and do that, in mortar & pestle (having minced them) or (hi Adam) in a food processor.
6. Cut the pepper(s) into fine strips.
7. Having hoiked out the tofu, turn the temperature up a little more, dump in the squished allium, and stir-fry briefly (~15 seconds). Add the pepper; cook for another ~15s. Tip the tofu and cashew nuts back into the pan, pour on the soy sauce mix, stir gently to combine, reduce the heat.
8. Allow to continue cooking briefly while you strip the basil leaves off the stems.
9. Dump the basil in, stir through, and turn off the heat.
10. Serve.
in a ramekin
~1 tbsp palm sugar (or brown sugar, or less to taste)
good slug of soy sauce
some crushed chilli
boiling water to top up
to squish together
~half a bulb of garlic (to taste)
~one onion/~four shallots
~a thumb of ginger
pinch of salt
miscellania
rice
peanut oil
half a mug of cashews
a block of tofu
1-2 peppers
half a bag of Thai basil
Method
0. Set tofu pressing & draining, in advance, or use tofu that claims it doesn't need such treatment.
1. Assemble ingredients, e.g. smoosh the palm sugar to size using mortar & pestle.
2. Line a bowl with kitchen paper. Toast the cashews in a little oil over a low heat until golden brown all over, then decant into said bowl, reserving the oil.
3. While you're nudging the cashews around, chop the tofu into your preferred form factor. (I consider triangles Canonical for this, But Hey.) Once cashews are decanted, turn the heat up and dump in the tofu. Once it is as crunchy as you'd like it on one side, flip it over. Once it's done, remove from the pan.
4. Around now, start the rice going.
5. While the tofu is cooking, take the things To Squish Together and do that, in mortar & pestle (having minced them) or (hi Adam) in a food processor.
6. Cut the pepper(s) into fine strips.
7. Having hoiked out the tofu, turn the temperature up a little more, dump in the squished allium, and stir-fry briefly (~15 seconds). Add the pepper; cook for another ~15s. Tip the tofu and cashew nuts back into the pan, pour on the soy sauce mix, stir gently to combine, reduce the heat.
8. Allow to continue cooking briefly while you strip the basil leaves off the stems.
9. Dump the basil in, stir through, and turn off the heat.
10. Serve.