Thai Stir Fried Tofu with Basil and Soy Sauce

Having return to Malaysia for more than a week, I had been eating here and there and almost in a non-stop pace. However so, I have been thinking of, or should I say I really missed the Thai cuisine back in Sydney. One of the most common and easy dish that one will find in Thai cuisine would be no other than stir-frys with basil. This would be even evident in thoe vegetarian Thai cuisines, those in Sydney that is. Hence, I did not hesitate to make this dish to satisfy my tastebuds and ofcourse, my stomach. I have to say that it has much to improve to compete with those from those Thai restaurants that I have tasted before in Sydney. Nevertheless, the aromatic smell of Basil is just astonishing, not sure about other people, but if you asked me, I would say anything (or most of the food) goes well with Basil, so sorry to those who dislike this herb, you are just missing out, BIG time!

Ingredients: (serves 3-4)
4pc Dry Tofu (thickly sliced, about 9 to 10pc per tofu)
2 Fresh Tomato (sliced into 8pc each)
4 bunches Fresh Basil Leafs
1 Large Red Onion (coarsely sliced)
2 tbsp Soy Bean Paste
1 tbsp Oyster Sauce
1 tbsp Dark Soy Sauce
2 tbsp Light Soy Sauce
Pinch of Salt, Sugar and Pepper to taste
2 slices Ginger (finely chopped)
3pc Thai Small Chili (seeds removed and finely chopped)
3 tbsp Vegetable Oil

Method: Rub a pinch of salt thoroughly over sliced tofu and lightly fry in hot vegetable oil (you can seperately parboil the tofu in hot oil seperately for a more crunchy texture later). Stir in ginger and onion and continue to stir fry gently, so as not to spoil the tofu accidently. Add in the basil leafs at this point, stir fry until the leafs have all absorbed some oil and start to turn dark green. Add all the seasonings and the chili. Stir fry for another 5 minutes over high heat. Stir in sliced tomato at last and stir fry for another 2 minutes. Done, serve hot.