Tahu Tumis Kemangi - Tofu & Basil Stir Fry
Whenever I buy tofu, I love turning a couple of blocks at once into fried tofu cubes. They are so handy to quickly whip up a batch of satisfying meal, such as …
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 block firm tofu (~ 400 gram / 14 oz.)
- salt
- pepper
- corn starch / all-purpose flour
- oil, for deep frying
- 50 gram shallot, thinly sliced
- 3 cloves garlic, minced
- 2 bird eye chilies, seeded
- 5 gram (1 teaspoon) shrimp paste (Indonesian: terasi, Malaysian: belacan), toasted (*)
- 1 tomato, halved and thinly sliced
- 1/4 teaspoon salt
- 3/4 teaspoon sugar
- 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 4-5 stalks (~ 1/4 cup packed) Thai basil leaves (Indonesian: daun kemangi)
Instructions
- 1
Drain the tofu block really well, cut into 1" cubes, sprinkle with salt and pepper, lightly dusted with corn starch (or all-purpose flour), and deep fried until light golden brown. Set aside to drain.
- 2
Heat 2 tablespoon oil in a frying pan over medium high heat. Sauté shallot, garlic, bird eye chilies, and toasted shrimp paste until fragrant. About 3 minutes.
- 3
Add tomato slices, salt, and sugar. Stir until tomato looks wilted and slightly saucy.
- 4
Return fried tofu cubes to frying pan, and stir in the sweet soy sauce. Gently toss until tofu cubes are coated in sauce.
- 5
Finally, add Thai basil leaves, and stir until wilted. Turn off heat, and transfer to a serving plate. Serve with steamed white rice.