This will convert any tofu skeptics, it’s flavourful and has a meaty texture!
Tofu in general is a flavourless blob, but by shredding the tofu and adding in tons of aromatics, it picks up a ton of flavour and gets a great texture. The key ingredient here is the holy basil (or thai basil or italian basil if that’s all you can find). This combined with soy sauce, garlic, ginger, lime and brown sugar amke for a delicious flavour combo that works with so many other dishes! It is also very meal prep friendly, it will keep in the fridge for up to a week and taste as good as new!
The key for the meaty texture is shredded tofu. I shred mine using the large side of a box grater. Then cooking it in a pan over medium heat with some oil for a WHILE until a lot of the water has evaporated and it is pretty crispy, like the picture below. Then we rehydrate with all the delicious flavourful ingredients and let it caramelize again and it has a crispy, chewy texture!
| Time: | 30 minutes | Serving size: | 2-3 portions |
Ingredients:
- 1 block firm/extra-firm tofu, shredded
- 1c thai basil, roughly chopped
- 2 tbsp soy sauce
- 1 tbsp sugar
- 4 cloves garlic, minced
- 1 inch knob ginger, minced
- 2 thai red chilies
- 1 tbsp lime juice (1/2 juicy lime)
Directions:
- Preheat pan over medium heat, add enough oil that the bottom of the pan is coated. Once oil is hot, add shredded tofu. Cook for 15-20 minutes, stirring every couple minutes, until relatively browned all over.
- Remove tofu from heat, spread on large plate to help it dry out even more.
- Add another drizzle of oil to pan, along with ginger, garlic and chilis. Add 2 tbsp of water, soy sauce, sugar and lime juice.
- Once slightly reduced, add tofu and thai basil back to pan, cook until tofu starts to crisp up again. Let cook until you have reached your desired level of crispiness.
- Enjoy alongside rice and a fried egg (unless you’re vegan then you just get rice lol) 😊
Bowlin' on a Budget 
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