Crispy tofu with coconut cream and Thai basil

Serves: 2

400ml (14fl oz) of vegetable oil

200g (7oz) fresh, firm tofu, drained and chopped into bite-sized pieces

1 banana shallot, finely chopped

200ml (7fl oz) coconut cream Small pinch of caster sugar

1 tbsp light soy sauce

40g (1½oz) ginger, peeled and chopped into matchsticks A small handful of Thai basil

leaves, to garnish Jasmine rice, to serve

Pour 400ml (14fl oz) of vegetable oil into a nonstick wok and heat over a medium heat to about 180°C (350°F). To check the temperature, place a piece of tofu into the hot oil and see how it reacts. It should bubble gently, float on the surface and turn golden brown and crispy after about 2 minutes of frying.

If it sinks, the oil isn’t hot enough, and if the tofu burns within a minute, it’s too hot, so adjust the temperature accordingly.

Add the tofu to the hot oil and deep-fry for about 2 minutes until it’s golden brown and crispy.

Remove the tofu from the wok using a slotted spoon and drain on kitchen paper to remove the excess oil.

Carefully pour the hot oil into a heatproof container and set aside – this can be used again in the future.

Place the wok back over a high heat (the residual oil left in the wok should be enough to stir-fry with, but add a touch more if there is not enough to form a little pool in the centre.

Once the oil is hot, add the banana shallot and stir-fry until translucent.

Stir in the coconut cream, sugar, soy sauce, tofu and half the ginger. Continue to simmer until the coconut cream has reduced and thickened to make a delicious sauce.

Gently fold in the Thai basil and taste. It should be salty, sweet and fragrant from the basil, but adjust to suit your taste.

Serve in bowls, accompanied by some steamed jasmine rice, with the remaining ginger scattered over to garnish along with some Thai basil flowers, if available.

To buy Thai In 7: Delicious Thai Recipes In 7 Ingredients Or Fewer by Sebby Holmes (£17.99, Kyle Books), with free UK delivery, call The Express Bookshop on 01872

562310 or visit expressbookshop. co.uk. Delivery may take up to

28 days.