Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering.

2. 2

   Add the 4 minced garlic cloves, 2 thinly sliced red bird's eye chilies, and 1 thinly sliced medium shallot to the hot wok and stir-fry for 30 seconds until fragrant.

3. 3

   Incorporate the 400 grams of firm tofu cubes into the wok and stir-fry for 3 to 4 minutes until lightly golden on all sides.

4. 4

   Add the 150 grams of long beans to the wok and continue to stir-fry for another 2 to 3 minutes until slightly tender-crisp.

5. 5

   In a small bowl, combine 0.25 cup of vegetarian oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and 1 teaspoon of finely chopped palm sugar, then pour the sauce mixture over the ingredients in the wok.

6. 6

   Toss everything well for 1 minute to coat the tofu and beans evenly with the sauce, allowing the sugar to dissolve.

7. 7

   Stir in the 1 cup of fresh Thai holy basil leaves and cook for 30 to 60 seconds more, or until the basil just wilts.

8. 8

   Serve the wok-tossed spicy Thai basil tofu immediately over freshly cooked jasmine rice.