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Export 10 ingredients for grocery delivery
Step 1
Remove any water from tofu and pat dry it. Crumble it in small pieces, do not mush it.
Step 2
Coat crumbled tofu with ¼ tsp salt, ¼ tsp black pepper powder and 2 tbsp of corn starch. If baking, lay it flat on a greased baking pan and spray oil on top.
Step 3
Bake it on 425℉ for 25 min. Toss tofu couple of times during baking step so that it is baked evenly from everywhere. Once done, keep it aside.
Step 4
If pan frying, cook tofu crumbles in a greased pan until all the moisture is gone and tofu starts to firm up with deeper color. Once done, keep it aside.
Step 5
Once tofu is baked/cooked, heat up 2 tbsp of oil in wok.
Step 6
Once hot, add in chopped thai red chili and garlic along with finely chopped red onions/shallots. Saute on medium heat for a minute or more, until raw smell of garlic is gone. DO NOT BURN IT.
Step 7
Once sauteed, add in baked tofu, mix well and cook for a minute or two on medium heat.
Step 8
Mix all the sauces mentioned above in a separate bowl, pour it over tofu in the wok. Take 2 tbsp of water in the same bowl you mixed sauces in to wash off remaining sauces and add it to the wok. Mix really well.
Step 9
Once sauce is mixed, cook for a minute on medium heat. Then add in chopped thai basil (or add in whole if you like). Mix well and cook for a minute or two until the basil is wilted.
Step 10
Simply serve it over plain steamed rice, top it with fried egg if prefer and enjoy while its hot!
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