About this recipe
You may well have tried the traditional Thai basil style chicken, but this is a vegan-take on this flavour-packed dish.
I’ve used crumbled tofu to re-create that shredded chicken texture and combined it with lots of Thai flavours like chilli, ginger and garlic along with plenty of veggies. Using a flavoured oil, like toasted sesame, is also a great way of getting lots of flavour into a dish, especially as tofu can otherwise be quite bland on it’s own.
But the star of the show here is definitely the Thai basil which adds an amazing freshness to the dish.
Photo credit: Hope Pointing
1 Block of firm tofu, drained, crumbled and patted dry
1-2 Tbsp toasted sesame oil / coconut oil
Thumb sized piece of ginger, finely chopped
3 Cloves garlic, finely sliced
1 Small red chilli / 1 tsp chilli flakes
1 Small bunch of spring onions, finely sliced
2 Carrots, grated
1 Courgette, peeled and grated
Large handful of basil leaves, roughly chopped
For the sauce
1 Tbsp oyster / vegetarian oyster sauce (made from mushrooms)
2 Tbsp soy sauce / tamari
1 Tbsp water
1 Tbsp dark brown sugar
Juice and zest of one lime
Serve with brown rice or noodles
Begin by preparing the tofu. Remove from the packaging and drain. Crumble into small pieces onto a piece of kitchen paper – it should resemble the consistency of scrambled egg. Gently pat the tofu to absorb some of the moisture.
Next, set a large non-stick pan on medium heat and add in the oil.
Fry off the garlic, ginger and chilli for a couple of minutes. Then add in the courgette and carrot, along with the crumbled tofu. Cook for about 5 minutes, stirring well.
While cooking, prepare the sauce by simply mixing all the ingredients together in a bowl before adding to the tofu mix.
Cook for a further 5 minutes to allow the sauce to reduce slightly and the vegetables and tofu begin to caramelise.
Taste for seasoning, adding a little more lime or salt and pepper if needed.
Finish with a generous amount of chopped thai basil (or normal basil).