Recipe Vortex

8 oz extra-firm tofu 226 grams, cut into very small cubes

2 teaspoons dark soy sauce 10 ml

3 teaspoons lime juice 15 ml

1 teaspoon hot sauce like sriracha, or adjust to taste

1.5 tablespoons brown sugar

1 teaspoon toasted sesame oil 5 ml

1.5 tablespoons cornstarch

1/4 teaspoon white pepper powder

1/4 teaspoon salt or to taste

1.5 tablespoons oil 22 ml, I used avocado oil

5-6 large garlic cloves finely chopped

1 inch ginger finely chopped

1 large red pepper sliced

6 mushrooms, diced

1 carrot, diced (optional)

1/2 cup chopped thai basil

jasmine rice

Before you start, press tofu with a heavy object like cast iron pan or mortar and pestle for around 20 minutes. This will help in getting rid of excess moisture and tofu will absorb the flavors better.

In a bowl whisk together dark soy sauce, lime juice, sriracha, brown sugar and toasted sesame oil. Set the sauce aside.

Once the tofu has been pressured for 20 minutes, chop it into very small cubes. Then add it to a bowl along with cornstarch, white pepper powder and salt. Toss to combine so that tofu pieces are coated with the cornstarch.

Heat a cast iron skillet on medium heat. Once it is hot, add the oil (I used avocado oil). Then add in the cornstarch coated tofu into the pan.

Let the tofu become lightly browned and crisp. I cooked the tofu around 7 minutes, flipping once or twice in between.

Then add the garlic, ginger and red pepper (and any other veggies you're using). Stir and cook for 2 to 3 minutes until ginger-garlic start changing color.

Stir in the prepared sauce. Mix well and cook for 30 seconds or so until all the tofu is well coated with the sauce.

Remove pan from heat and stir in the chopped thai basil and mix.

Add more Thai basil and serve the Thai Basil Tofu Stir Fry over jasmine rice!