This was delicious; probably my favorite recipe of the month. Inspired by my previous Thai Basil Chicken.
I decided at the last minute to add in the soy crumbles (I used Morningstar’s Meal Starters) to give it a texture kind of like Ma Po Tofu, and it worked well.
About 9 oz firm tofu
About 6 oz soy crumbles, defrosted
1 onion, chopped
3 cloves garlic, chopped
2 Thai chiles, chopped
1 serrano pepper, chopped
2 cups basil leaves
2 tbsp fish sauce*
1 tbsp oyster sauce*
1 tsp rice vinegar
3/4 tsp sugar
2-3 tbsp olive oil
white rice, for serving
Press tofu, if you have the time – remove from package and put a cast iron skillet on top for about a half hour. Cube.
Heat oil in two skillets(I used 1/2 tbsp to 1 tbsp per pan). Add half tofu cubes to each pan (this is to avoid crowding, which makes the tofu steam). Cook on EACH side for about one to two minutes per side so they’re nice and crispy on all sides (this is a little time consuming). Set aside for later.
In food processor, combine 1 cup basil leaves, chiles and garlic and make a paste.
Combine 1 tbsp paste with fish sauce, oyster sauce, sugar and rice vinegar. Chop remaining basil leaves and onion.
Heat remaining oil in one of your skillets. Add the rest of your paste and onion and stir fry until soft. Add soy crumbles and heat through.
Add tofu and sauce mixture to pan and toss about. Heat through. Add basil leaves and wilt. Serve over rice.
WW Points: About 8 for 1/4 tofu mixture and 1/2 cup rice.
*To make this entirely vegetarian, you’d have to substitute here. I’ve seen various vegetarian swaps for both ingredients but hesitate to recommend a particular one without testing.