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
I 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.