Thai basil chicken is a popular dish. It is usually made with ground chicken. Instead of ground chicken, I used crumbled extra firm tofu to make the vegan/vegetarian version. Another important ingredient in Thai cooking is fish sauce. I replaced the fish sauce with low sodium soy sauce and vegan Worcestershire sauce. This dish is very easy and fast to make. (Actually I think all my recipes are fast and easy. :-)) It only takes less than 10 minutes to make your own Thai takeout at home!
Thai Basil Tofu
1 package extra firm tofu
1 tablespoon vegetable oil
2 cloves garlic, minced
1 red chili pepper (or 3 Thai red chili pepper), minced
2 tablespoon low sodium soy sauce
1 tablespoon vegan Worcestershire sauce
1/2 cup whole Thai basil leaves
Blot dry the tofu with paper towel. Crumble the tofu in a bowl. (I used a potato masher. It works really well.)
Add oil to wok. When oil is hot, add garlic and chili pepper. Saute until fragrant, about 1 minute.
Add tofu, and cook unti it’s heated through. About 3 minutes.
Add soy sauce and Worcestershire sauce. If you don’t have Worcestershire sauce, just use soy sauce. Saute and coat the tofu with sauce.
Add basil leaves and turn off the heat. The heat of the food will wilt the basil leaves. Stir in the basil leaves.
Serve with rice. Enjoy!