Thai Chili Basil Stir Fry

This was always one of my favorite dishes to order from Thai restaurants! If you want the fried puffy tofu they give you in the restaurants you can get it from most Asian supermarkets. It’s also good with vegan chicken (I like using soy curls like Wholesome Provisions Just Like Chicken). I made this vegan version following a traditional recipe from The World of Thai on YouTube. Like with most stir-fry recipes it's easier to have all ingredients ready to go as you need to keep it moving on the wok/pan. Serve with rice.

Thai Chili Basil Stir Fry

Ingredients

300 g fried tofu or vegan Chicken (I used soy curls)

1 cup Thai Holy Basil leaves (you must use Thai basil, regular basil won't taste the same)

15 cloves of Garlic

7 Bird's Eye Chili (this was pretty spicy so adjust for your level)

3 tbsp Vegan Oyster sauce

2 tbsp soy sauce

1/2 tbsp vegan Fish sauce

1 tbsp Palm sugar (if you don't have this you can sub with brown or granulated sugar)

4 tbsp Cooking oil

Method

 

If using soy curls or the like make sure to hydrate them with some hot water/stock prior to cooking. 

In a pestle and mortar crush the garlic and chilli to release the fragrance.

Add to a hot wok/pan with your cooking oil.

Once fragrances have been released in the wok add your "chicken" or tofu until heated through/starting to brown.

Add your sauces and sugar and stir well, letting the sugar melt and sauces mix with other ingredients.

Lastly add your basil leaves and once they wilt it is time to serve.

Remove from heat and serve with rice of choice.