Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed or crumbled
  • 2 tbsp neutral oil
  • 1 tbsp cornstarch
  • 4 cloves garlic, minced
  • 4 Thai bird's eye chilies, finely chopped
  • 1 small shallot, thinly sliced
  • 1 cup fresh Thai holy basil leaves
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tbsp water

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess water. Cut into 1/2-inch cubes or crumble with your hands. If using cubes, toss them gently in cornstarch to ensure a crispier exterior.
  2. Heat oil in a wok over medium-high heat until shimmering. Add tofu in a single layer and let it sit undisturbed for 3-4 minutes until a mahogany-colored crust forms, then flip and sear the other side. Remove tofu from the pan and set aside.
  3. In the same pan, toss in the garlic, chilies, and shallots. Stir-fry for 30-60 seconds until the garlic smells nutty and fragrant.
  4. Return the seared tofu to the pan. Pour in the soy sauce, dark soy sauce, maple syrup, sriracha, and water. Stir-fry quickly until the sauce thickens into a glaze that coats the tofu.
  5. Remove the pan from the heat and immediately stir in the Thai holy basil leaves until just wilted.