1. Slice the ginger and garlic, cut the shallot and red chili in thick slices. Cut the tofu into cubes(about 2cm*2cm) 2. Add enough oil to a pot, turn on medium heat. When the oil is hot enough (170-180C, you can stick a wood chopstick in the oil and there are many small bubbles forming around the chopstick means the oil is hot enough ), add tofu cubes one by one and fry until they are golden and crispy on the outside, turn them around when one side is done. Take them out. 3. Heat up the wok over medium-high heat, when the wok is hot enough add oil, add ginger, garlic and shallot, stir for 30s, add tofu, soy sauce, sesame oil and rice wine. If you use a gas stove, watch out for the fire when you add the rice wine. 4. Mix and let it cook for a few mins until most of the sauce is gone, add red chili, stir for 1 min, then add Taiwanese basil, stir for 30s
50ml sesame oil??? either that’s blended or the entire dish tastes like nothing else. that’s an insane amount 😀
DrDivisidero
I’m sure there is something different being used because 1 cup of oil is insane as a sauce. It’s not going to reduce. Like… 1/8 cup oil at most… right?
Looks delicious though. Will need to try this as a sauce and herb combo.
3 Comments
###Ingredients
* Tofu – 1 kg
* Ginger – 20g
* Shallot – 3
* Garlic – 6 Cloves
* Soy Sauce – 100ml
* Sesame Oil – 50ml
* Rice Wine – 50ml
* Taiwanese Basil – 1 bunch
* Red Chili Pepper – 2
* Oil
###Instructions
1. Slice the ginger and garlic, cut the shallot and red chili in thick slices. Cut the tofu into cubes(about 2cm*2cm)
2. Add enough oil to a pot, turn on medium heat. When the oil is hot enough (170-180C, you can stick a wood chopstick in the oil and there are many small bubbles forming around the chopstick means the oil is hot enough ), add tofu cubes one by one and fry until they are golden and crispy on the outside, turn them around when one side is done. Take them out.
3. Heat up the wok over medium-high heat, when the wok is hot enough add oil, add ginger, garlic and shallot, stir for 30s, add tofu, soy sauce, sesame oil and rice wine. If you use a gas stove, watch out for the fire when you add the rice wine.
4. Mix and let it cook for a few mins until most of the sauce is gone, add red chili, stir for 1 min, then add Taiwanese basil, stir for 30s
[Source](https://www.instagram.com/p/CuxMH2Lteen/)
50ml sesame oil??? either that’s blended or the entire dish tastes like nothing else. that’s an insane amount 😀
I’m sure there is something different being used because 1 cup of oil is insane as a sauce. It’s not going to reduce. Like… 1/8 cup oil at most… right?
Looks delicious though. Will need to try this as a sauce and herb combo.