Fragrant Thai Basil Coconut Tofu Skillet Recipe

About this recipe

Silky coconut milk, lime, and basil turn tofu into a bright Thai lunch that feels rich but stays light. Cabbage and mushrooms soak up the savory sauce, giving you a satisfying bowl with gentle crunch and plenty of balance.

Ingredients

• - Basil Leaves
• - Fresh Tofu
• 1 l Milk
• 1 pack Mushrooms Button
• - Juice - Pineapple
• 1 pc Cabbage
• 100 g Lemongrass
• 250 ml Urban Platter Unsweetened Coconut Cream
• 250 ml Keya Lemon Juice
• 200 ml Coconut Milk
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Coriander Powder
• 90 g Dark Soy Sauce
• 200 ml Mustard Oil

Instructions

1. 1. Press the tofu briefly, then cut it into bite-size cubes so it browns well in the pan.
2. 2. Slice the cabbage and mushrooms thinly, and mince the garlic, ginger, and chili for a fast cook.
3. 3. Bruise the lemongrass with the back of a knife, then mix it with coconut milk, soy sauce, and lime juice.
4. 4. Heat the oil in a wide skillet over medium-high heat, then sear the tofu until the edges look golden.
5. 5. Add the onion, garlic, ginger, and chili, and stir for a minute until the kitchen smells fragrant.
6. 6. Toss in the cabbage and mushrooms, then cook just until the vegetables begin to soften.
7. 7. Pour in the coconut mixture and simmer gently until the sauce lightly coats the tofu and vegetables.
8. 8. Turn off the heat, fold through the basil leaves, and serve the skillet hot while the aroma is fresh.