Thai Basil Stir Fry With Tofu and Chicken

Name: Thai Basil Stir Fry With Tofu and Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 10 ounces extra firm tofu; salt; 8 ounces chicken thighs, boneless skinless; 1/2 teaspoon cornstarch; 2 teaspoons dark soy sauce; 1 1/2 teaspoons sugar; 1 tablespoon water; 1 1/2 tablespoons fish sauce (or more soy sauce); 3 -4 tablespoons peanut oil (or canola oil); 4 -6 garlic cloves, finely chopped; 1 large shallot, thinly sliced; 2 -3 chilies, quartered lengthwise and cut on the diagonal into slivers (fresno, jalapeno or thai bird chilis); 2 kaffir lime leaves, very finely slivered (optional); 1 cup basil, lightly packed (thai basil, holy basil,or any basil); pepper

Submitted by AlaskaPam

"This is one of my favorite dishes at my local Thai restaurant, so I went looking for a similar recipe online. This is a combination of several that I found. You can make this as spicy or mild as you like and it still will be full of flavor! You can use Tofu or Chicken or a combination of the two. Do use Thai Basil or Holy Basil if you can get it, otherwise any fresh basil will be delicious!"

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

10 ounces extra firm tofu
salt
8 ounces chicken thighs, boneless skinless
¹⁄₂ teaspoon cornstarch
2 teaspoons dark soy sauce
1 ¹⁄₂ teaspoons sugar
1 tablespoon water
1 ¹⁄₂ tablespoons fish sauce (or more soy sauce)
3 -4 tablespoons peanut oil (or canola oil)
4 -6 garlic cloves, finely chopped
1 large shallot, thinly sliced
2 -3 chilies, quartered lengthwise and cut on the diagonal into slivers (fresno, jalapeno or thai bird chilis)
2 kaffir lime leaves, very finely slivered (optional)
1 cup basil, lightly packed (thai basil, holy basil,or any basil)
pepper

directions

Cut the tofu into small, bite-size pieces. Put on a double layer of paper towel and sprinkle a bit of salt over the pieces. Set aside to season the tofu and to let it drain, about 15 minutes.
Cut the chicken in bites-size pieces a little smaller than the tofu. Transfer to a bowl and coat with the cornstarch and 1 teaspoon of soy sauce.
In a small bowl, stir together the remaining 1 teaspoon of soy sauce with the sugar, water, and fish sauce. Set aside
.Blot excess moisture from the tofu. Heat a large wok or nonstick skillet over medium-high heat. Swirl in 1 to 2 tablespoons of oil. Add the tofu and fry for 3 to 4 minutes, flipping midway, until golden brown and slightly crisp on two sides. Transfer to a plate.
Reheat the wok or skillet over high heat. When nearly smoking hot, swirl in 2 tablespoons of oil. Add the garlic, let it sizzle for a few seconds, then add the shallot. Stir for 15 to 20 seconds, then add the chicken, spreading it out into 1 layer. Let the chicken sear for about a minute, then use a spatula to flip it and cook the other side. When the chicken is nearly cooked through, add the tofu. Stir to combine and cook for a minute to heat through.
Add the chiles and kaffir lime leaf, then sprinkle on the soy and fish sauce mixture. Stir-fry for a minute to combine the flavors and allow the tofu to absorb the seasonings. Then add the basil. When the leaves wilt, about 15 seconds, take the pan off the heat. Sprinkle with pepper, stir together, then transfer to a serving dish. Enjoy over rice .