Taiwanese Three Cup Tofu with Basil

Ingredients

• 14 oz firm tofu, cut into thick slabs
• 1 1/2 cups cooked rice, for serving
• 1/4 cup toasted sesame oil
• 1/4 cup soy sauce
• 1/4 cup rice wine or Shaoxing wine
• 2 tbsp neutral oil
• 3 inches fresh ginger, thinly sliced
• 8 garlic cloves, whole
• 3 dried red chilies
• 1 tbsp sugar
• 2 cups Thai basil leaves
• 3 scallions, cut into lengths

Steps

1. Press the tofu between paper towels under a weight for 20 minutes, then cut it into thick slabs and pat dry.
2. Heat the neutral oil in a wide pan over medium-high heat and fry the tofu for 4 to 5 minutes per side, until a firm golden skin forms. Lift it out.
3. Lower the heat and add the sesame oil with the ginger slices. Fry gently for 5 to 6 minutes, until the ginger curls and turns golden.
4. Keep the heat low for the ginger. Toasted sesame oil smokes and turns bitter easily, and this dish uses a whole quarter cup of it.
5. Add the whole garlic cloves and dried chilies and fry for 2 minutes, until the garlic is golden but not dark.
6. Return the tofu and add the soy sauce, rice wine, and sugar. The three cups of the name are the sesame oil, soy sauce, and wine in equal measure.
7. Simmer over medium heat for 8 to 10 minutes, turning the tofu occasionally, until the liquid reduces to a thick, glossy glaze that just coats everything.
8. Take the pan off the heat, throw in the basil and scallions, and toss until the leaves wilt from the residual heat alone. Serve at once over rice.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.