Thai basil tofu

For this recipe I have used freshly made tofu from my local market, which I then froze to change the texture. It doesn’t matter if you want to freeze yours or just use firm tofu (if using firm tofu then I would crumble it in with your hands). The tofu will have to be defrosted before use.

Ingredients

300g firm tofu

1 chinese aubergine (or half a European aubergine)

1 onion (diced)

2 celery sticks (diced)

3 cloves of garlic

2 tbsp soy sauce

1 tbsp sesame oil

3 red chillis (or your preferred amount)

1 bunch of thai basil

1 tbsp white vinegar

6 baby tomatoes

Juice of 1 lime

Step 1

Add the diced onion and celery to a pan on a medium heat, and stir until for a few minutes with a little oil of your choice.

Step 2

Roughly chop the aubergine and add to the pan along with the cubed tofu, garlic and chopped chili. You may need to add a little water here if it starts to stick and keep on a medium heat for 5/10 mins (stirring).

Step 3

Chuck in the thai basil, soy sauce, vinegar and lime and cook for another minute.

Step 4

Take off the heat, add in the quartered baby tomatoes and sesame oil and plate up. If you want to you can add in a little bit of coriander and some salt and pepper to taste. Enjoy!

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