1 | clove | garlic, finely minced | ||
1½ | tablespoon | maple syrup | ||
1 | teaspoon | soy sauce | ||
dash | chili flakes | |||
1 | Thai chili, chopped | |||
3 | tablespoons | lime, juiced | ||
salt | ||||
|
This makes more than one serving. In a bowl, combine everything. Save in jar for future use.
3 | tablespoons | coconut amino | ||
1 | tablespoon | soy sauce | ||
3 | tablespoons | coconut sugar | ||
1 | teaspoon | salt |
In a bowl, whisk everything and fish sauce together.
1 | package | firm tofu, drained and mashed | ||
7 | Thai chilies, chopped | |||
5 | cloves | garlic, finely minced | ||
4 | shallots, finely minced | |||
4 | teaspoon | vegetable oil | ||
salt | ||||
½ | cup | Thai basil leaves, chopped |
In a pan over low-medium heat, pan fry firm tofu until light brown to get the chewy texture. Add 1t vegetable oil and cook until tofu has absorbed the oil. Push aside.
Add 3t vegetable oil to sauté garlic and shallots until fragrant & slightly crisp and brown.
Add half the sauce. Mix with tofu and simmer for 2 mins. Add chilies & the remaining sauce and cook until the sauce thicken (when sugar is caramelized).
Stir in
Thai basil leaves.
bok choy, blanched | ||||
1 | cup | Basmati rice, cookde |
Serve warm with Basmati rice and blanched veggies.