Cook what you grow
Three Cup Basil Tofu
The Taiwanese clay pot classic gone vegan: tofu and mushrooms glazed in sesame oil, soy sauce, and rice wine, then finished with a fistful of basil.
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Ingredients
serves 4From the garden
- 2 cups fresh basil leaves, leaves picked, packed · Thai basil if you grow it, sweet basil if you don't
- 8 cloves garlic, peeled and left whole
- 4 green onions, cut into 2-inch lengths
From the pantry
- 14 oz extra-firm tofu, pressed dry and cut into 1-inch cubes
- 8 oz king oyster or cremini mushrooms, torn into thick pieces
- 1 piece fresh ginger, sliced into thin coins · about a 2-inch knob, skin on
- 3 tbsp toasted sesame oil · the first of the three cups; it is the cooking fat here, not a finish
- 3 tbsp soy sauce
- 3 tbsp dry white wine (or Shaoxing rice wine)
- 1 tsp granulated sugar
- 1½ cups long-grain rice · steamed, for serving