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
-
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.
-
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.
