Spicy Thai Tofu With Spinach, Basil, and Peanuts

Ingredients

serves Serves 4-6, active time 20 minutes, total time 20 minutes

• 2 tablespoons high-heat cooking oil, divided
• One 16-ounce (500 g) block firm tofu, drained, patted dry and cut into 1/2-inch (1.25 cm) cubes
• 2 garlic cloves, minced
• 1 tablespoon minced galangal or fresh ginger
• 8 ounces (250 g) spinach, washed and trimmed
• 1 1/2 tablespoons fish sauce (nam pla)
• 2 teaspoons cooking sherry
• 1 tablespoon oyster sauce
• 1 tablespoon palm or brown sugar
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons Asian chili sauce, preferably Sriracha
• 1/2 cup (10 g) finely chopped fresh Thai or Italian basil
• 1/3 cup (50 g) crushed roasted peanuts plus more for garnish
• Fresh Thai or Italian basil leaves for garnish

Procedures

1. Heat half of the oil in a wok or skillet over medium-high heat. Add the tofu pieces and stir-fry until golden brown, about 3 minutes. Remove from the pan and set aside.
   
2. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic and galangal and stir-fry until fragrant, about 30 seconds. Add the spinach, fish sauce, sherry, oyster sauce, palm sugar, lime juice, and chili sauce; stir-fry until the spinach is wilted, about 2 minutes. Add the basil leaves and peanuts and stir-fry for 30 seconds until basil is wilted. Dish out and garnish with basil leaves and peanuts. Serve with jasmine rice.