- 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.