Firm tofu is crumbled, pan seared and seasoned with coconut aminos, soy sauce, fish sauce plus tons of aromatics like hot chilis, shallots and garlic. Serve this over rice with extra Thai basil.
- 1 package firm tofu, drained and mashed
- 1/ 2 cup packed Thai basil
- 7 Thai chilies, chopped
- 5 cloves garlic, minced
- 3 shallots, minced
- 3 tablespoons coconut aminos
- 3 tablespoons fish sauce
- 1 tablespoon tamari
- 3 teaspoons coconut sugar
- 1 teaspoon salt
- 1 tablespoon oil
Whisk coconut amino, soy sauce, fish sauce, sugar and salt in a bowl until well combined, set aside.
In a nonstick pan with low-medium heat (no oil), pan-fry mashed tofu until golden brown to get the chewy texture.
Using the same pan, push tofu aside, add 3 teaspoons oil and sauté garlic and shallots until soft. Add half the sauce, mix with tofu and let simmer for 2 minutes. Then, add chilies and remaining sauce and let the sauce thicken (when sugar caramelized).
Finally, stir in Thai basil and serve warm with your favorite grain.