|Thai Basil Tofu Stir-fry
10-20 cloves garlic, crushed or minced
2 to 15 birds' eye chile peppers, crushed or minced
2 pkg (400g) marinated firm tofu, cut into strips
(or plain firm tofu is fine)
2 TBS oyster sauce
4 TBS fish sauce
1/2 onion, thinly sliced
2 stalks green onions, sliced
handful Thai basil, leaves picked
handful chopped/torn cilantro, optional
Heat oil in a wok or large saute pan over high heat. When hot, add crushed garlic and chile peppers. Stir-fry for around 30 seconds.
Add sliced tofu, then oyster sauce and fish sauce. Add sliced onions and green onions. Stir until the ingredients are cooked through, around 1 to 2 minutes.
Turn off heat. Stir in Thai basil (and cilantro, if using).
Serve with plain white rice. Fried eggs (sunny-side up) would also be great. Serves 6 (or up to 10, if part of a multi-course meal) - http://www.eatingclubvancouver.com/2009/05/thai-basil-tofu-stir-fry.html