* 450 g extra firm tofu * 2 tbsp toasted sesame oil * 1 inch ginger * 1/2 green chili (or full if you want it spicy) * 1/2 tbsp light soy sauce * 1.5 tbsp dark soy sauce * 2 tbsp shaoxing wine * 1 tsp sugar * 1/2 cup water * 1 bunch basil leaves * 3 tbsp corn starch * 1 tsp onion powder * 1 tsp garlic powder * 1 tsp 5-spice powder * oil for frying
### Instructions
1. Combine the ingredients needed for sauce – light soy sauce, dark soy sauce, shaoxing wine, sugar, and water. 2. Cut your tofu into square slices. 3. Combine the frying batter: corn starch, onion powder, garlic powder and 5 spices. Mix well. 4. Coat the tofu squares evenly and pan fry them until crispy for a few minutes on each side. 5. On another pan, add sesame oil. Once the sesame oil starts to heat up, add ginger slides and green chili. Saute until they’re fragrant. 6. Add back your tofu slices and give them a good toss. 7. Add in your sauce mixture. Mix well and leave the mixture on very low heat. 8. If you have leftover corn starch, gather about 1 tbsp and mix it in a splash of water until you get a slurry. Add it to the tofu dish. 9. Mix well until the mixture starts to thicken. If it’s too thick, add a splash of water. If too thin, add more of the corn starch slurry. 10. Add in basil leaves and toss until they are cooked and combine well with the dish. Serve with rice or noodles for a hearty meal!
I will definitely be making this. Thai basil is *chef’s kiss*
secret-nigiri
Ah, yes, the MOB-style gratuitous reaction shot.
herklederkleferkle
Where are ya’ll getting your extra firm tofu? I have been cooking with tofu for years but can never find extra firm tofu that mirrors what I’ve had at various restaurants. I’ve tried many different brands and they all are relatively lackluster.
5 Comments
### Ingredients
* 450 g extra firm tofu
* 2 tbsp toasted sesame oil
* 1 inch ginger
* 1/2 green chili (or full if you want it spicy)
* 1/2 tbsp light soy sauce
* 1.5 tbsp dark soy sauce
* 2 tbsp shaoxing wine
* 1 tsp sugar
* 1/2 cup water
* 1 bunch basil leaves
* 3 tbsp corn starch
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp 5-spice powder
* oil for frying
### Instructions
1. Combine the ingredients needed for sauce – light soy sauce, dark soy sauce, shaoxing wine, sugar, and water.
2. Cut your tofu into square slices.
3. Combine the frying batter: corn starch, onion powder, garlic powder and 5 spices. Mix well.
4. Coat the tofu squares evenly and pan fry them until crispy for a few minutes on each side.
5. On another pan, add sesame oil. Once the sesame oil starts to heat up, add ginger slides and green chili. Saute until they’re fragrant.
6. Add back your tofu slices and give them a good toss.
7. Add in your sauce mixture. Mix well and leave the mixture on very low heat.
8. If you have leftover corn starch, gather about 1 tbsp and mix it in a splash of water until you get a slurry. Add it to the tofu dish.
9. Mix well until the mixture starts to thicken. If it’s too thick, add a splash of water. If too thin, add more of the corn starch slurry.
10. Add in basil leaves and toss until they are cooked and combine well with the dish. Serve with rice or noodles for a hearty meal!
[Source](https://browngirlveganeats.com/three-cup-san-bei-tofu/)
I will definitely be making this. Thai basil is *chef’s kiss*
Ah, yes, the MOB-style gratuitous reaction shot.
Where are ya’ll getting your extra firm tofu? I have been cooking with tofu for years but can never find extra firm tofu that mirrors what I’ve had at various restaurants. I’ve tried many different brands and they all are relatively lackluster.
Cooked tonight! Super good. Thank you!