Step 1

Before you start, press tofu with a heavy object like cast iron pan or mortar and pestle for around 20 minutes. This will help in getting rid of excess moisture and tofu will absorb the flavors better.

Step 2

In a bowl whisk together dark soy sauce, lime juice, sriracha, brown sugar and toasted sesame oil. Set the sauce aside.

Step 3

Once the tofu has been pressured for 20 minutes, chop it into very small cubes. Then add it to a bowl along with cornstarch, white pepper powder and salt. Toss to combine so that tofu pieces are coated with the cornstarch.

Step 4

Heat a cast iron skillet on medium heat. Once it is hot, add the oil (I used avocado oil). Then add in the cornstarch coated tofu into the pan.

Step 5

Let the tofu become lightly browned and crisp. I cooked the tofu around 7 minutes, flipping once or twice in between.

Step 6

Then add the garlic, ginger and red pepper. Stir and cook for 2 to 3 minutes until ginger-garlic start changing color.

Step 7

Stir in the prepared sauce. Mix well and cook for 30 seconds or so until all the tofu is well coated with the sauce.

Step 8

Remove pan from heat and stir in the chopped thai basil and mix.

Step 9

Add more Thai basil and serve the Thai Basil Tofu Stir Fry over jasmine rice!