Layered Basil Tofu Rice
After a long time I am back with a
Thai recipe. Today’s post is “Layered Basil Tofu Rice” .Thai red chili’s &
Garlic are cooked along with Tofu & Onion in Sesame Oil, Soya sauce &
mushroom sauce. It is then garnished with a generous amount of basil leaves.
The curry is then layered with Thai jasmine rice.
Tofu was introduced to us after coming
to Singapore and now it has become a part of our regular diet. Thai basil tofu
recipe is one of our favorite when we go to Thai restaurant. Now this has
become a very common recipe at home with some changes from the original menu. The
flavours of Thai style basil and tofu seep into the rice and the mix of
flavours in mouth in worth taking in heaped spoonfuls. Serve Layered Thai Basil
& Tofu Rice Recipe along with Thai
Yellow Curry Recipe for dinner or lunch.
Thai red chili is very spicy and hence we add some sugar to balance with some mild sweetness. The Red chili & garlic would give the best flavor when they are ground in mortar pestle rather than mixer. Most important point to note is the soya sauce already comes with lot of salt in it. Hence you need to be careful while adding extra salt.
Thai red chili is very spicy and hence we add some sugar to balance with some mild sweetness. The Red chili & garlic would give the best flavor when they are ground in mortar pestle rather than mixer. Most important point to note is the soya sauce already comes with lot of salt in it. Hence you need to be careful while adding extra salt.
Recipe:
Layered Basil Tofu Rice
|
Preparation
Time : 10 mins
|
Cooking
Time : 30 minutes
|
Gas
: Low
|
Yields
: 2 Cups
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Ingredients
|
For
the Basil Tofu Curry
|
Hard Tofu – 1 (150 gms)
|
Onion – 1
|
Garlic – 8 Cloves
|
Thai Red Chili – 6
|
Thai Basil – A small bunch
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Salt – to taste
|
Light soy sauce – ½ tsp
|
Dark Soy Sauce – ½ tsp
|
Shitake Mushroom Sauce – 1 tsp
|
Sugar – ½ tsp
|
Sesame Oil - 2 ½ tblsp
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For
the Rice
|
Thai Fragrant Rice – 3/4 cup
|
Water – 1.5 cups
|
Video
|
Preparation
|
1.
Start to cook
the rice in an electric cooker. Electric cooker is the best for the
measurements given above. This will be happening in parallel to the curry
preparation
|
2.
Chop the tofu
into small cubes after squeezing the water from it.
|
3.
Chop onion into
big chunks
|
4.
Take a mortar
pestle and ground red chili and garlic together
|
5.
Take a pan, add
oil and let it become hot.
|
6.
Add the ground
red chili and garlic and fry them well.
|
7. Add Onion and fry for a
minute.
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8. Add tofu and continue to fry
until they turn golden brown.
|
9. Add, light & dark soya
sauce ,shitake mushroom sauce to this mix.
|
10. Add very little salt as soya
sauce has already salt in it.
|
11. Mix them all well and fry for
2 minutes. Keep stirring continuously.
|
12. Add basil leaves and mix them
well. Cook for a minute.
|
For layering the rice
|
13. Take a serving bowl and layer
the bottom portion with rice followed by the basil tofu curry. Repeat
layering for 2 or 3 times.
|
14. Serve hot.
|
Notes
|
1.
Salt should be
added with caution as soya sauce has already salt in it.
|
2.
Thai red chili
is very spicy, hence adjust the spice levels according to your taste buds
|
3.
Sesame oil can
be replaced with peanut oil
|
4.
You may
sprinkle with crunchy peanuts and add a dash of lemon.
|
5.
Cooking time
includes cooking of rice in parallel.
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Measurements
|
1 tsp = 5ml
|
1 tblsp – 15 ml
|
1 cup = 200 ml
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