Step 1

Start by cutting the tofu puffs in half and leave aside

Step 2

Then in a bowl or small jug, mix together the mushroom sauce, light soy sauce, dark soy sauce, and water. Also grate in the palm sugar and whisk to dissolve

Step 3

Place the garlic and red bird's eye chillies (but not the larger mild chillies) into a pestle and mortar and pound into a rough paste. It does not need to be perfect, don't worry!

Step 4

Heat up a wok or pan over a medium heat, then sauté the garlic and chilli paste in the oil for around a minute or until fragrant

Step 5

Add the tofu puffs along with the sauce and the mild sliced chillies. Cook for a further 1 to 2 minutes

Step 6

Finish with a large handful of Thai basil and cook for 30 seconds or so, or until just wilted

Step 7

Serve over steamed rice or noodles