* 400g extra firm tofu * 2 tbsp tamari (or soy sauce) * 1 tbsp xiao xing wine * 1 garlic clove * 2cm ginger * 2/3 cup sweet potato starch * Handful of Thai basil * 1/2 tsp salt * 1/4 tsp white pepper * 1/4 tsp Chinese 5 spice * 1/2 tsp sugar * 1/2 tsp msg
###Instructions
1. To start, tear your tofu into bite size chunks then add them to a dish/container with the tamari, xiao xing wine, garlic & ginger, give everything a good mix to coat then set aside to marinate for at least 30 minutes (the longer the better) 2. Deep fry the basil leaves until deep green & crisp (be super careful when doing this, drop them into the oil & immediately cover with a lid or stand well back, they will spit a LOT, the spitting will calm down when they’re done) remove from the oil & set aside on kitchen towel to drain excess oil 3. Empty the potato starch to a bowl then drop each tofu chunk in & coat thoroughly before transferring immediately to the hot oil. Deep fry for 6-8 minutes until golden & super crispy then set aside on kitchen towel 4. Mix the salt, white pepper, 5 spice, sugar & msg together to make the seasoning mix 5. Add the tofu to a bowl along with the Thai basil & seasoning mix then toss to coat & enjoy!
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###Ingredients
* 400g extra firm tofu
* 2 tbsp tamari (or soy sauce)
* 1 tbsp xiao xing wine
* 1 garlic clove
* 2cm ginger
* 2/3 cup sweet potato starch
* Handful of Thai basil
* 1/2 tsp salt
* 1/4 tsp white pepper
* 1/4 tsp Chinese 5 spice
* 1/2 tsp sugar
* 1/2 tsp msg
###Instructions
1. To start, tear your tofu into bite size chunks then add them to a dish/container with the tamari, xiao xing wine, garlic & ginger, give everything a good mix to coat then set aside to marinate for at least 30 minutes (the longer the better)
2. Deep fry the basil leaves until deep green & crisp (be super careful when doing this, drop them into the oil & immediately cover with a lid or stand well back, they will spit a LOT, the spitting will calm down when they’re done) remove from the oil & set aside on kitchen towel to drain excess oil
3. Empty the potato starch to a bowl then drop each tofu chunk in & coat thoroughly before transferring immediately to the hot oil. Deep fry for 6-8 minutes until golden & super crispy then set aside on kitchen towel
4. Mix the salt, white pepper, 5 spice, sugar & msg together to make the seasoning mix
5. Add the tofu to a bowl along with the Thai basil & seasoning mix then toss to coat & enjoy!
[Source](https://www.instagram.com/reel/DBjLVxpozdc/)