Thai tofu with basil

Vegan Asian cuisine dinner
Total: 53 min. | Active: 40 min.
lactose-free

Crispy on the outside, tender on the inside – tofu has never tasted so delicious. Golden bites from the air fryer combined with an aromatic Thai sauce made with ginger, garlic, soy sauce, chilli and oyster sauce. Fresh basil adds a wonderfully light touch, while fragrant basmati rice completes the dish – the perfect balance of crispiness, spice and herbal aromas.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 portions

Rice
280 g basmati rice
4 ¼ dl water
Tofu
700 g tofu, plain, cut into approx. 2 cm pieces
2 tbsp soy sauce
5 tbsp Maizena cornflour
1 tsp peanut oil, for brushing
Thai sauce
2  spring onions incl. green parts, onions finely chopped, green part cut into rings
2 tbsp ginger, finely chopped
2  garlic cloves, finely chopped
1  red chilli, deseeded, finely chopped
4 tbsp soy sauce
2 tbsp oyster sauce (vegan)
2 tsp sugar
1 ½ dl water
4 leaf Thai basil

How it's done

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid.

Tofu

Mix the tofu and soy sauce in a bowl. Dust with cornflour, mix carefully. Brush the basket of the air fryer with a little oil, add the tofu.

To air fry

Approx. 13 mins. at 200 °C (see tip).

Thai sauce

Set aside the spring onion rings. Place the remainder of the onions in a large pan along with the ginger and all the other ingredients up to and including the water, stir. Bring the sauce to the boil, reduce over a medium heat until the sauce turns syrupy. Add the fried tofu, mix, remove the pan from the heat, add the basil. Separate the rice with a fork, serve with the tofu, garnish with the reserved spring onion rings.

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