Thai Holy Basil Tofu Stir-Fry with Jasmine Rice
Pan-fried tofu in soy and fish sauce with palm sugar, served over steamed jasmine rice and topped with spring onions.
- 300 g firm tofu
- 150 g jasmine rice
- 2 medium red chilli
- 4 cloves garlic cloves
- 30 g fresh holy basil leaves
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 10 g palm sugar
- 40 ml vegetable oil
- 2 stalks spring onions
- 1 tbsp lime juice
- 1 pinch salt
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice under cold water. Bring 300ml salted water to boil, add rice, reduce heat to low, cover and simmer for 12 minutes. Remove from heat and let stand covered for 5 minutes.
- Step 2
Press tofu between kitchen paper to remove excess moisture. Cut into 1.5cm cubes.
- Step 3
Finely mince garlic and red chillies (remove seeds for less heat if preferred).
- Step 4
Heat 20ml oil in a large wok or frying pan over high heat. Add tofu in batches and fry until golden on all sides (4-5 minutes). Remove and set aside.
- Step 5
Add remaining 20ml oil to the pan. Add garlic and chilli, stir-fry for 30 seconds until fragrant.
- Step 6
Return tofu to the pan. Add soy sauce, fish sauce and palm sugar. Toss everything together for 2 minutes.
- Step 7
Add sliced spring onions and fresh holy basil leaves. Stir-fry for 1 minute until basil wilts slightly.
- Step 8
Finish with lime juice and a pinch of salt.
- Step 9
Serve tofu stir-fry over jasmine rice.
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