Chili Lime Basil Tofu
Chili Lime Basil Tofu - shredded tofu cooked down in a sweet, spicy, savory, and tangy sauce with fresh aromatic basil leaves make a tasty tofu recipe you’re sure to enjoy over rice.
I used the shredded tofu technique to create a meaty texture for this recipe. Shredding tofu and baking or air-frying it to draw out excess moisture creates a unique texture that almost resembles ground meat.
Ingredients
Tofu
- 17.5 oz extra firm tofu or tokwa
- Neutral oil
Sauce
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tbsp chili sauce or chili oil , adjust to desired heat
- 2 tbsp brown sugar
For Stir-Frying
- 2 tbsp neutral oil
- 1 asian shallot diced
- 3 cloves garlic minced
- 2 cups fresh Thai and/or Holy Basil leaves
For Serving
- Sliced red chiles
- Steamed rice
Instructions
PREPARE THE TOFU
- Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.
- Meanwhile, preheat your air-fryer or oven to 350F/180C.
- On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and spread it out.
- You can spray the tofu with some neutral oil before air-frying/baking.
- For air-frying, air-fry for 12 minutes or until lightly golden brown - do not overcook since it can easily burn and become bitter. You can flip the tofu halfway through cooking to get even browning.
- It’s also okay to leave some parts of the tofu white and still soft, since this adds to the different textures of the tofu dish when mixed with the crispier golden brown parts.
- If baking, you may need to bake the tofu for 25-30 minutes.
MIX THE SAUCE
- For the sauce, mix everything together. Feel free to adjust the measurements depending on your desired taste.
STIR-FRYING
- Heat a wok or skillet over medium heat. Add neutral cooking oil.
- Once hot, stir-fry the shallots and garlic until the shallots are translucent and aromatic.
- Add the air-fried or baked shredded tofu into the pan.
- Allow the tofu to crisp up more (if desired).
- Pour in the sauce. Mix everything well.
- Cook down the tofu for 3-4 minutes over medium heat or until the sauce starts to thicken from the sugars.
- Allow the sauce to reduce until it coats the tofu.
- Over medium high heat, add the fresh basil leaves. Mix and then turn off the heat. Allow the basil leaves to cook in the residual heat.
- Mix in some sliced red chiles, for extra heat, if desired.
SERVE AND ENJOY!
- Serve while hot over steamed rice. Enjoy!
WATCH Video
NUTRITIONAL INFO
Serving: 1serving (tofu only) | Calories: 317kcal | Carbohydrates: 17g | Protein: 15g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 1345mg | Potassium: 404mg | Fiber: 1g | Sugar: 11g | Vitamin A: 886IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 3mg
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