2tbspcoconut oil or sesame seed oil or any vegetable oil
1cupchopped thai basil
1tbspdark soy sauce
for the stir fry paste:
6 to 7clovesgarlic,chopped
First of all clean and chop all your veggies and keep aside.
In your mortar and pestle, take the ingredients for making the paste.
Crush, crush, crush and make a coarse paste.
Heat up the kadai or wok. Add the oil and let it become hot. Add the coarse paste and fry it for a few seconds on a high or medium heat, taking care it does not burn. Immediately add the veggies and stir fry. You could stir fry on a medium heat.
In the meantime slice the tofu and keep aside.
Keep on stir frying for 7-8 minutes. Now add the dark soy sauce, brown sugar, tofu and sesame seeds. You cannot see the soy sauce and brown sugar in the pic below as I added them first and then the tofu. The tofu covered them all.
Stir fry for 6-7 minutes more. Now add the chopped basil leaves.
Stir fry till the leaves just become soft… thats it…. Takes about 1 or 1.5 minutes. Check for salt. Add more if required. Garnish with roasted cashew nuts.
Serve immediately with rice or noodles. Whilst serving you could garnish it with some thai basil leaves or the scallion greens.