Thai Basil Coconut Tofu Skillet Recipe

About this recipe

Golden tofu and crisp cabbage are tossed in a bright Thai-style glaze with lemongrass, lime, tamarind, and basil. A little coconut and peanuts add richness and crunch, making your lunch feel complete without feeling heavy.

Ingredients

• - Fresh Tofu
• 100 g Coconut Shredded
• 1 pack Mushrooms Button
• 1 piece Coconut
• 500g Good Life Raw Peanuts 500 G
• 250g Green Chilli
• - Juice - Pineapple
• 100 g Garlic
• 250 ml Keya Lemon Juice
• 100 g Lemongrass
• 200 ml Mustard Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Coriander Powder
• 500 ml Light Soy Sauce
• 100 g Tamarind Paste
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Press the tofu for a few minutes, then cut it into bite-sized cubes and pat it dry well.
2. 2. Mix the soy sauce, lime juice, tamarind paste, salt, and water into a tangy Thai glaze.
3. 3. Heat the oil in a wide pan, then toast the peanuts briefly and set them aside for topping.
4. 4. Add the tofu to the hot pan and sear it until the edges turn light golden and a little crisp.
5. 5. Stir in the garlic, lemongrass, and green chili, then cook for a short minute until fragrant.
6. 6. Add the mushrooms and shredded cabbage, then toss continuously so the vegetables stay bright.
7. 7. Pour in the glaze and cook until it lightly coats the tofu and vegetables without turning watery.
8. 8. Fold in the desiccated coconut and Thai basil, then finish with the toasted peanuts before serving.