Thai food is a perfect blend of sweet, spicy and zesty. It’s an amalgamation of flavours that fulfils all my cravings at once! This recipe is a staple dish in my home, and is inspired by our many travels to Thailand (pre-covid).
I miss the amazing food you can get almost anywhere in Thailand, the street food is as good as some of the best Thai restaurants here in Hong Kong. Thai cooking is certainly an area I love exploring and I hope with this simple (REALLY SIMPLE) recipe, you can re-create my home staple and use it whenever you want. It is easy, simple and delicious!
Serves 2 | Makes 4 Banana Leaf Rolls | 30-40 minutes
- 3 tbsps of black sesame oil
- 2 organic tofu packets (350 grams)
- 2 Thai red chillies (sliced diagonally to create long rhombus shapes)
- 2 handfuls of fresh Thai basil (or more as you wish)
- 3 cloves of minced garlic
- 1/2 tsp of salt or more to taste
- 1 tsp of pepper or more to taste
- 4 tbsps of organic soy sauce
- 1 tsp of Indonesian sambal (you can use any chilli sauce that you love, but I think this goes the best)
- Cooked rice (add more water to make it more sticky)
- Banana leaf
- Crumble the 2 packets of tofu into a heated pan with sesame oil and let all the water evaporate from the tofu. This will take 15-20 minutes. Keep crumbling the tofu into small pieces using the back of a wooden spoon or spatula
- Once the tofu is dry and crumbly, turn off the heat and set aside.
- In another pan, add another 2-3 tbsps of sesame oil. Heat it up and add your red chillies, garlic and Thai basil. Let it sizzle until fragrant.
- Add the tofu into this pan, and give it a nice stir.
- Add the salt, pepper, soy sauce and sambal
- Mix it one last time, then turn the heat off.
- In a long wide banana lead strip, add 2 tbsps of cooked sticky rice and 1 hefty tbsp of this tofu mixture in the middle.
- Roll this up like a burrito and place it in the oven or to steam for 15 minutes.
- Serve hot
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