Add this tofu recipe to your repertoire! It’s simple, easy and straight forward, all in one frying pan. It only takes 20 minutes.
Having a vegetable-focused diet, we eat tofu a lot. To make it quick, I like to pan-fry it till golden then coat with sauce, like Tofu in Comforting Tomato Sauce, Sesame Crispy Tofu, Balsamic Tofu or Five Spice Tofu.
This one is also in tomato base, but added basil to further brighten up the dish. I encourage you to throw in a handful of green leaves for a more nutritious and colourful diet!
Tofu Recipe with Spinach, Tomato and Basil
I learned it from a Vietnamese cookbook, but it suits most of the Asian tastes too! Basil works really well with the juicy tomato, so don’t skip!
Ingredients
Serves 2
- 200 g firm tofu, cut into squares or rectangles
- pinch of salt
- 1 tbsp oil
- 1 round shallot, sliced
- 1 clove garlic, minced
- 1 scallion, cut into discs
- ½ fresh red chilli, deseeded and chopped (optional)
- 2 medium tomato (approx. 150 g), cut into 8 wedges
- A few basil leaves
For the Sauce
- 1 tbsp cider vinegar
- ½ tbsp oyster sauce
- ½ tbsp soy sauce
- 1 tsp sugar
How to Make
- First, cook the tofu. Heat the oil in a pan over medium heat, fry the tofu with a pinch of salt, until both sides are golden. Set aside.
- Meanwhile, mix all the sauce ingredients in a small bowl.
- In the same pan, heat some more oil if required, fry the shallots, garlic, scallions and chilli over medium heat until fragrant. Add the tomatoes and don’t move them so much to take on some colour. Then return the tofu to the pan as well.
- Pour in the sauce and throw in the spinach, stir for a minute or so to let wilt. At this moment, both tomatoes and spinach will naturally release their juice, enrich and volume up the sauce.
- Scatter the basil on top before serving. Enjoy with hot steamed rice.
