Step 1

Press your tofu for at least 10 minutes to drain out excess liquid. I like to wrap mine in a towel and place a heavy flat surface on top (such as a few plates or chopping board).

Step 2

Slice the tofu into 2” (5-cm) cubes or other shape of choice. I like my tofu in large cubes because the tofu still has that soft spongy bite on the inside even if the outside is cooked to a crisp.

Step 3

Meanwhile, mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved.

Step 4

Heat a large non-stick pan or pot over medium high heat. Add in enough oil to cover the surface. Alternatively, you can opt to bake or air-fry your tofu until golden brown and crisp.

Step 5

Add the tofu in the pan then pan-fry on each side until golden brown and crisp, around 3 to 4 minutes on each side.

Step 6

Transfer the tofu to a plate and set aside.

Step 7

You can lessen the oil from the pan and then heat it again over medium high heat.

Step 8

Add in half of the basil and cook in down in the oil for 1-2 minutes until wilted. Add in the onion/shallots and chili, if using.

Step 9

Sauté for 1 minute. Add in the minced garlic and sauté for another minute.
If adding other veggies into this dish, sauté the veggies until tender before adding the sauce.

Step 10

Give the sauce a good mix again to make sure the starch doesn't stick to the bottom of the bowl.

Step 11

Over medium heat, pour in the sauce into the pan. Lower the heat to medium. Allow the sauce to come to a boil. It’ll start to thicken from the corn starch.

Step 12

Add in the cooked tofu. Lower the heat and mix well. Leave the tofu to cook in the sauce for 4 to 5 minutes for the tofu to absorb the flavours. The sauce will continue to thicken slowly as it cooks down. It’ll also start to beautifully coat the blocks of tofu.

Step 13

Taste the tofu and feel free to season with salt and pepper to taste, and more soy sauce, if needed.

Step 14

Turn off the heat and then serve warm with some rice for a perfectly hearty and satisfying meal. Enjoy!