Fragrant Thai Basil Tofu Sizzle Recipe

About this recipe

Golden tofu and crisp vegetables are tossed with lemongrass, lime, Thai basil, and a light coconut-peanut glaze for a bright, savory lunch. Cauliflower rice keeps the plate lighter while still feeling satisfying and full of Thai character.

Ingredients

• 500 Ml Musturd Oil Cold Pressed Oils 500 Ml
• 1 kg Rice
• 100 g Coconut Shredded
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 100 g Coriander Leaves
• 250g Green Chilli
• - Juice - Pineapple
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste
• 200 ml Coconut Milk
• 238 Ml Haitai Crushed Korean Pear Juice 해태Htb 갈아만든 배 238Ml
• 200 ml Mustard Oil

Instructions

1. 1. Press the tofu briefly, then cut it into bite-size cubes and pat the pieces dry with a clean towel.
2. 2. Heat half the oil in a wok or wide pan, then sear the tofu until lightly golden on several sides.
3. 3. Lift the tofu out, add the remaining oil, and stir-fry garlic, lemongrass, chili, and onion for a fragrant minute.
4. 4. Add the cauliflower rice and cabbage, then toss over high heat until the vegetables turn crisp-tender.
5. 5. Stir in the spinach, soy sauce, tamarind paste, and coconut milk, letting everything coat evenly.
6. 6. Return the tofu to the pan, fold through the Thai basil and crushed peanuts, and cook for 30 seconds more.
7. 7. Finish with lime juice, give one final toss, and serve immediately while the stir-fry is hot and bright.