← Nouns Cooking · Thai

Ingredients

• 300 g firm tofu, pressed and cut into 2 cm cubes
• 2 tbsp cornflour or rice flour
• 3 tbsp Vegetable oil
• 4 cloves Garlic
• 4 bird’s eye chillies (to taste)
• 80 g long beans or green beans, cut into 2 cm pieces
• ½ Onion, sliced
• 1½ tbsp Vegetarian stir-fry sauce (mushroom "oyster" sauce)
• 1 tbsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 2 tbsp Water
• 2 handfuls holy basil leaves (or Thai basil)
• 300 g jasmine rice, to serve (optional)

Method

1. Pat the tofu dry and toss it in the cornflour. Heat 2 tbsp oil in a wok over medium-high heat and fry the tofu for 6–8 min, turning, until crisp and golden. Lift it out.
2. Pound or finely chop the garlic and chillies together into a rough paste.
3. Add the last 1 tbsp oil to the wok and fry the garlic-chilli paste for 30 seconds, until fragrant but not brown. Add the beans and onion and stir-fry for 2 min.
4. Add the vegetarian oyster sauce, both soy sauces, the sugar and water, then return the tofu and toss for 1 minute until glazed.
5. Turn off the heat, fold in the basil until it just wilts, and serve over rice.

Tips

• Vegetarian “oyster” sauce is made from mushrooms; it usually contains wheat, as do the soy sauces.
• Not vegan? A crispy fried egg on top is the classic finish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai