* 1 Block of firm or extra firm tofu * 2-3 Tbsp. Neutral oil for cooking Sauce * 3/4 cup room temperature water * 1 Tbsp. corn starch * 1 Tbsp. dark soy sauce * 2 Tbsp. soy sauce adjust more to taste * 1 Tbsp. sugar * 1 Tbsp. vegetarian oyster sauce or stir-fry sauce * 1 Tbsp. Shaoxing wine or other rice wine * 1/2 cup packed Thai Basil leaves roughly broken apart * 1 small Red Onion or Shallot sliced * 2 Birdseye Red Chilies sliced (optional for heat) * 3-4 cloves Garlic chopped or minced * Salt and pepper to taste
**Directions:**
1. Press the Tofu for 10-20 minutes to drain out excess liquid. 2. Meanwhile, mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved. 3. Slice the Tofu into large cubes, or desired shape. Larger pieces are easier to pan-fry. 4. In a large pan on medium heat, add 2-3 Tbsp. of Neutral oil, and pan-fry the Tofu to a golden and crispy on all sides. Transfer the Tofu to a plate and set aside. 5. With the oil left in the pan, add half the Thai Basil leaves, and down in the oil for 1-2 minutes until wilted, and then add the shallots and chilies. Cook for another 1-2 minutes. Then add the minced Garlic, and allow it to soften. 6. Lower the heat to medium-low, and pour in the sauce mixture into the pan. Bring the sauce to a boil, and allow it to thicken. 7. Add in the pan-fried Tofu, and lower the heat to low and stir the Tofu until fully coated. Allow it to sit in the sauce for 3-4 minutes to absorb the flavors. 8. Take it off the heat, and serve immediately. 9. Enjoy 🙂
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# [Braised Basil Tofu Full Recipe Tutorial](https://youtu.be/xURevBnjKZA)
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Servings:** 3-4
**Ingredients:** Tofu
* 1 Block of firm or extra firm tofu
* 2-3 Tbsp. Neutral oil for cooking Sauce
* 3/4 cup room temperature water
* 1 Tbsp. corn starch
* 1 Tbsp. dark soy sauce
* 2 Tbsp. soy sauce adjust more to taste
* 1 Tbsp. sugar
* 1 Tbsp. vegetarian oyster sauce or stir-fry sauce
* 1 Tbsp. Shaoxing wine or other rice wine
* 1/2 cup packed Thai Basil leaves roughly broken apart
* 1 small Red Onion or Shallot sliced
* 2 Birdseye Red Chilies sliced (optional for heat)
* 3-4 cloves Garlic chopped or minced
* Salt and pepper to taste
**Directions:**
1. Press the Tofu for 10-20 minutes to drain out excess liquid.
2. Meanwhile, mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved.
3. Slice the Tofu into large cubes, or desired shape. Larger pieces are easier to pan-fry.
4. In a large pan on medium heat, add 2-3 Tbsp. of Neutral oil, and pan-fry the Tofu to a golden and crispy on all sides. Transfer the Tofu to a plate and set aside.
5. With the oil left in the pan, add half the Thai Basil leaves, and down in the oil for 1-2 minutes until wilted, and then add the shallots and chilies. Cook for another 1-2 minutes. Then add the minced Garlic, and allow it to soften.
6. Lower the heat to medium-low, and pour in the sauce mixture into the pan. Bring the sauce to a boil, and allow it to thicken.
7. Add in the pan-fried Tofu, and lower the heat to low and stir the Tofu until fully coated. Allow it to sit in the sauce for 3-4 minutes to absorb the flavors.
8. Take it off the heat, and serve immediately.
9. Enjoy 🙂