Step by step

Method

4 steps

1. 1

   Press 14 oz extra-firm tofu 15–20 minutes if it's watery, then pat dry and cut into ¾-inch cubes. Toss with 2 tablespoons cornstarch until lightly dusty. Whisk 2 tablespoons light soy sauce, 1 tablespoon mushroom seasoning sauce (or vegetarian oyster sauce), 1 teaspoon brown sugar, and ¼ cup water in a small bowl.

2. 2

   Heat 2 tablespoons neutral oil in a large skillet over medium-high until shimmering. Add the tofu in a single layer and cook, turning occasionally, until crisp and golden on most sides, 8–10 minutes. Crowded pan = steamed tofu; work in two batches if needed. Transfer to a plate.

3. 3

   Add the remaining 1 tablespoon oil. Stir 4 minced garlic cloves and 2 thinly sliced Thai chiles (or 1 red jalapeño) for 20–30 seconds until fragrant. Pour in the sauce and let it bubble 15–20 seconds.

4. 4

   Return the tofu and simmer, tossing gently, until the sauce clings and looks glossy, about 2 minutes. Kill the heat and fold in 1 packed cup Thai basil leaves until just wilted. Serve over hot jasmine rice. You want crisp golden tofu in a savory chile-basil glaze — not soggy cubes or a watery soy pool.