Thai Basil Tofu Crunch Bowl Recipe

About this recipe

Wok-tossed tofu, cabbage, and spinach get a bright lemongrass, tamarind, and lime lift, then finish with basil, toasted peanuts, and coconut. You get a filling lunch that feels light, crisp, and aromatic without relying on heavy sauces.

Ingredients

• - Fresh Tofu
• 100 g Coconut Shredded
• 238 Ml Haitai Crushed Korean Pear Juice 해태Htb 갈아만든 배 238Ml
• 1 Kg Frozen Pink Guava Pulp
• - Juice - Pineapple
• - Coriander Powder
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Basil Leaves
• - Coconut Oil
• 90 g Dark Soy Sauce
• 250g Green Chilli
• 1 kg Water Chestnuts
• 100 g Garlic
• 500 Gms Peanuts

Instructions

1. 1. Pat the tofu dry, press it lightly, and cut it into bite-size cubes so it sears well in the pan.
2. 2. Stir together the soy sauce, tamarind pulp, lime juice, and water to make a bright Thai-style glaze.
3. 3. Dry-toast the peanuts and grated coconut for a minute or two until fragrant, then set them aside.
4. 4. Heat the coconut oil in a wok, then fry the lemongrass, garlic, ginger, and green chili until aromatic.
5. 5. Add the tofu cubes and cook them until lightly golden on several sides, turning gently so they hold shape.
6. 6. Toss in the cabbage and spinach, then pour in the glaze and stir just until the greens soften slightly.
7. 7. Fold in the basil leaves at the end, taste the pan for balance, and adjust with a little extra lime if needed.
8. 8. Divide the bowl mixture into two servings and finish each portion with the toasted peanut-coconut topping.