Thai Spicy Tofu and Basil Stir-Fry

vietworldkitchen.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

14 ounces thawed frozen extra-firm tofu

⅔ cup thinly sliced long beans or regular green beans

⅔ cup thinly sliced yellow onion

4 to 6 Thai chilies thinly sliced (keep seeds)

6 garlic cloves peeled, halved lengthwise and crushed with a knife or mortar and pestle

1 ½ cups lightly packed fresh basil (Thai, holy or purple) or mint leaves

2 tablespoons vegan fish sauce

Brimming 1 tablespoon regular soy sauce Maggi Seasoning sauce, or Bragg Liquid Aminos

1 ½ teaspoons dark molasses

Sugar

2 teaspoons water

3 tablespoons canola oil

4 to 6 dried Thai or Mexican puya chilies stemmed and torn in half with seeds shaken out

Directions at vietworldkitchen.com

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