Thai basil tofu stir-fry

Method

1. Whisk the vegetarian oyster-style sauce, light soy sauce, optional dark soy sauce, water, sugar, and pepper until the sugar dissolves. Have every ingredient ready before heating the wok, since cooking moves quickly.
2. For the best texture, simmer the tofu whole for 3 minutes in salted water first (see the tofu prep formula), then crumble it into small irregular pieces about the size of ground meat, or cut it into 1 cm cubes.
3. Heat a large wok or skillet over high heat until hot. Add 2 tablespoons oil, then the tofu. Spread it into one layer and leave it undisturbed for 2 minutes. Stir-fry for another 4 to 6 minutes, letting it sit between stirs, until moisture has cooked away and many edges are golden and chewy. Transfer to a plate.
4. Return the wok to high heat. Add the remaining tablespoon oil and the green beans. Stir-fry for 2 to 3 minutes, until bright green with a few blistered spots.
5. Add the onion, garlic, hot chiles, and mild red chile. Stir-fry for 60 to 90 seconds, until fragrant but not burned.
6. Return the tofu. Pour the sauce around the hot side of the wok and toss for 1 to 2 minutes, until it reduces and clings to the tofu. The finished stir-fry should be moist and glossy but not soupy.
7. Turn off the heat. Add the basil and toss just until wilted, 20 to 30 seconds.
8. Serve immediately with jasmine rice, an optional fried egg, and lime wedges.

Notes

• Thai holy basil is the defining choice and has a peppery, clove-like aroma. Thai sweet basil gives a more anise-like result, and regular Italian basil is also a practical substitute. Both alternatives are delicious but taste different from holy basil.
• One bird’s-eye chile gives noticeable heat, two is hot, and three is very hot. For a mild version, use half a chile or replace it with more mild red pepper.
• Crumble the tofu by hand into irregular mince-size pieces rather than cutting cubes. Browning it separately prevents steaming, and the rough texture gives the sauce more surface to grip.
• A quick simmer in salted water beforehand firms the tofu faster than pressing and seasons it at the same time. See the tofu prep formula for the full method.
• Vegetarian oyster-style sauce is usually mushroom-based. Standard oyster sauce is not vegetarian.
• For gluten-free cooking, use tamari and verified gluten-free vegetarian oyster-style sauce.
• Refrigerate for up to 3 days. Reheat quickly in a hot skillet and add a few fresh basil leaves if available.

Sources consulted

• Hot Thai Kitchen: Holy Basil Stir-Fry for Any Protein
• The Woks of Life: Vegan Pad Krapow

Good with

• Garlicky napa cabbage
• Lemon-sesame green beans
• Quick sesame cucumber salad
• Tofu, prepped for flavour

From Christoph Mayer