Thai Tofu with Basil

Generally speaking, I have pretty long days (but don’t we all?). My kryptonite is the half-hour drive home from work. Somewhere around…Southfield, I can barely keep my eyes open and fantasize about crawling straight into bed, without a proper dinner, or any phone calls, and without touching my computer. I can’t think of a time when this actually has happened.

Tonight being no different, I ate out of a container of potato salad (that recipe to come — my new favorite) and kind of gave up on making dinner. I knew I should make something out of the refrigerator currently packed with ingredients, but couldn’t bring myself to do it. Finally I gave in to my squeeze’s pleas to allow him to pick up some food for me — and the restaurant was closed. Of course.

So, I dragged myself into the kitchen and started pulling things out of the refrigerator. After hosting a baby shower and making a big dinner-sized lunch on Father’s Day, there literally is no room in there. When I came upon the giant container of basil (that I got from Trader Joe’s for $2.99 — a small victory after two dead basil plants so far this year!) I knew there was some sort of basil stir fry out there in the world and I decided to investigate.

HERE is the recipe I found.

Here is how I adapted it:

• 1 14.5 oz can coconut milk
• 3 Tbsp. vegetarian fish/oyster sauce
• 6 Tbsp. rice vinegar
• 6 Tbsp. soy sauce
• 1-2 tsp. red curry paste – the recipe in no way calls for this, but I decided I wanted to add some
•  in lieu of crushed red pepper flakes, I put in some red pepper powder and a good squeeze of sriracha
• 1 pkg.  firm tofu (of course I used my new favorite)
• diced onion
• 1 Tbsp. oil (olive or, in my case, some ginger oil and some basil oil)
• 1 Tbsp. minced garlic
• random chopped veggies: I used some asparagus, peppers and broccoli
• a handful of chopped mushrooms (I had baby bellas)
• fresh basil (I’d say I had about 1 -2 cups whole leaves and tore some when I tossed them in)

1. In a bowl, mix coconut milk, vinegar, fish sauce, soy sauce and red pepper.

2. Over medium high heat, cook onion, fresh grated ginger (if you have it — I didn’t so that’s why I used some ginger oil instead of olive oil) and garlic for  a few minutes until it starts to brown.

3. Next I added the tofu and one-by-one added the broccoli, asparagus and peppers. Saute for a few minutes until cooked through.

4. Add sauce and continue cooking until it reduces by 1/3 and thickens up a little. At this point I added the baggie of spinach I had on hand too.

5. When sauce seems reduced enough (The picture to the right shows how much I reduced it), add chopped mushrooms and basil, then cook 1-2 minutes until heated through.

6. I served over brown rice.

I’m pretty happy with the results! I am notorious for trying to make D try things I make, sticking food-filled forks in his face, even though I know he only likes to eat during meals. Apparently the delicious smells were too much for him, so he came over to investigate, had a couple of bites and asked me to make it again sometime. So, I’d say it’s a success!

OK, now I have to go find the 3 leftover mini cheesecakes from yesterday…

One response to “Thai Tofu with Basil

  1. Pingback: Thai Basil Tempeh « I Eat Veg

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