Chewy & Soft Basil Tofu
A fragrant and savory tofu dish that's both satisfying and easy to prepare. Crispy on the outside and tender on the inside, the tofu absorbs a delicious soy-based sauce infused with fresh basil and garlic. Perfect for a quick vegetarian main or flavorful side.
Equipment
- Knife & cutting board
- Non-stick frying pan
- Spatula
- Mixing bowls
Ingredients
Main:
- 500g firm tofu (cut into large cubes)
- 4–5 whole garlic cloves, thinly sliced
- 1 red chili (fresh or dried), diagonally sliced
- Cooking oil (for pan-frying)
Sauce:
- 1 tbsp soy sauce (8g)
- 0.3 tbsp brown sugar (3g)
- 0.7 tbsp oyster sauce (10g)
- 1 tsp fish sauce (2g)
- 1 tsp gochujang (Korean chili paste) (7g)
- 3 tbsp water (24g)
Finishing Touch:
- 24g fresh basil leaves
Instructions
- Prepare Tofu:Cut tofu into large cubes. Pat dry with a paper towel to reduce moisture.
- Pan-Fry Tofu:Heat a thin layer of oil in a non-stick pan over low heat. Place tofu pieces in the pan and cook slowly until all sides are golden brown. Be patient—this gives the tofu its chewy texture.
- Sauté Aromatics:In the same pan, add a little more oil. Sauté the sliced garlic until golden, then add chili slices. Stir for another minute until fragrant.
- Combine & Sauce:Push tofu and aromatics to the side of the pan. In the empty space, pour in soy sauce, brown sugar, fish sauce, oyster sauce, gochujang, and water. Stir the mixture in the pan, then coat the tofu evenly.
- Simmer:Stir gently over low heat until the sauce thickens slightly and coats the tofu.
- Add Basil:Turn off the heat. Add basil leaves and toss gently with the residual heat until just wilted and aromatic.
Notes
Pro Tips & Variations:
- Tofu Texture Tip: For extra chewiness, freeze the tofu ahead and thaw before use to improve texture.
- Herb Swap: Cilantro can replace basil for a different but equally fragrant flavor.
- Make it Vegan: Replace fish sauce with soy sauce or vegan fish sauce alternatives.
- Heat Level: Adjust the red chili or omit for a milder version.