Wok or skillet
- 200 Grams Firm tofu, cubed
- 2 Cloves Garlic, chopped
- 10 Slices Red spur chili
- 1 Red spur chili
- 1-3 Bird’s eye chilis, sliced
- 1 Cup Spicy basil leaves (Holy Basil)
- 1 tbsp Cooking oil
- 1 tbsp Mushroom sauce
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tsp Dark soy sauce
In mortar, smash garlic, bird’s eye chilis, and 1 spur chili. Set aside in bowl.
Mix seasoning sauce in a bowl and set aside.
In wok with oil, cook garlic and chilis from bowl until fragrant.
Add firm tofu and a little water
Add remaining spur chili slices and seasoning sauce
Add spicy basil and cook for 10 seconds. Turn off heat
Serve with jasmine rice and enjoy.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: