Chili Lime Basil Tofu – The Foodie Takes Flight

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Chili Lime Basil Tofu – Tofu Tofu with fresh fragrant basil leaves cooked in a sweet, spicy, savory and tangy sauce makes a delicious tofu recipe that you are sure to enjoy over rice.

I used the shredded tofu technique to create a meaty texture for this recipe. Tofu is sliced ​​and baked or air-fried to release excess moisture to create a unique texture that’s almost like ground beef.

What type of tofu is best to use?

Using extra firm tofu or tokwa is important for this recipe. Firm tofu can work too, but it will likely crumble. So the best option is to use extra firm or super firm tofu to hold the pieces well.

Silken or soft tofu definitely won’t work because it won’t be able to hold up when sliced. Silken or soft tofu also has a high water content.

Cut the tofu into pieces

I first stumbled upon this torn tofu trick on Tiktok and don’t remember exactly whose video I saw but was really intrigued and decided to give it a try. I like how the tofu comes out almost like minced meat, at least texture-wise, since baking or air frying really pulls the excess moisture out of the tofu.

I cooked mine until golden brown and crisp on the edges while some pieces are still white and soft so when you add everything together, you get a really nice mix of textures.

Chopped almonds

Chili lime sauce

The sauce is a mix of sweet, savory, tangy and spicy! I love how the lime juice really brightens the sauce and the chili oil definitely gives it that extra heat. You are of course free to adjust the sauce depending on your preferred taste.

Basil leaves

For the basil leaves, I used a mix of Thai and holy basil leaves that I collected from my tree. If you don’t have Thai or holy basil leaves, feel free to use sweet basil as well.

Ingredients for this Chili Lime Basil

You can find the full recipe on the card below!

tofu

the sauce

for frying

• 2 tablespoons neutral oil
• 1 chopped Asian shallot
• Mince 3 cloves of garlic
• 2 cups fresh Thai and/or holy basil leaves

to serve

• Chopped red pepper
• steamed rice

Cut the tofu into pieces

Remove the tofu from the water and drain the excess water. Using a cheese grater, carefully shred the tofu.

Air-fry or bake tofu

• Meanwhile, preheat your air-fryer or oven to 350F/180C.
• On a lined baking tray or air fryer basket (I used parchment paper), spread out the crumbs.
• You can spray the tofu with some neutral oil before air-frying/baking.
• For air-frying, air-fry for 12 minutes or until light golden brown – do not overcook as it can burn easily and become bitter. You can even flip the tofu halfway through cooking to get it browned.
• It’s also okay to leave some parts of the tofu white and still soft, as it adds to the different textures of the tofu dish when mixed with the crispy golden brown parts.
• Once baked, you will need to bake the tofu for 25-30 minutes.

Mix the sauce

• For the sauce, mix everything together. Feel free to adjust the measurements depending on your desired taste.

stir-fry

• Heat a wok or skillet over medium heat. Add neutral cooking oil.
• Once hot, stir-fry the shallots and garlic until the shallots are translucent and fragrant.
• Add the air-fried or baked tofu to the pan.
• Let the tofu crisp up (if desired).
• Pour in the sauce. Mix everything well.
• Cook the tofu for 3-4 minutes over medium heat or until the sauce thickens from the sugar.
• Let the sauce reduce until it coats the tofu.
• Over medium-high heat, add fresh basil leaves. Mix and then turn off the flame. Let the tulsi leaves cook on the remaining heat.
• For extra heat, if desired, stir in some chopped red chiles.

Serve and enjoy!

• Serve hot over steamed rice. Enjoy!

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