Tofu with Basil and Chilies
Heat a wok or pan on high and then add the oil. Before the oil is smoking, add the chilies, garlic and salt. Stir-fry for about 15 seconds and then add the tofu. After a minute, add the soy sauce, sugar, pepper and water. After another minute, tear the basil leaves with your hands and add.
Serves 1
This recipe didn't work out that great for me. First, no kidding on the "large" part of the "large handful of basil". It wilts. A lot. Second, there was too much soy sauce for me and it overwhelmed the other flavours. Third, sweet basil is not really a substitute for thai basil. Fourth, the chili peppers I bought could have been hotter (the outsides almost tasted like conventional red peppers, though the innards and seeds still packed a punch). Fifth, the sugar didn't really mix as well as it could've, so there were some bites that were sweet and others not affected.
I could stop here, but I'm not going to.
That's because, I'm going to redo this dish and post how it goes! I know, I know: the suspense is killing me too.
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I know it isn't the same, but here is a recipe from Gourmet (March 2009) for Mah Po tofu.
ReplyDeleteTofu with Spicy Garlic Sauce
ingredients
1 (14-to 18-ounces) package soft tofu (not silken)
1 teaspoon chopped garlic
1/4 cup chopped scallion
2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red-pepper flakes
1/2 teaspoon sugar
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preparation
Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).
Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.