Pad Horapha, Thai Basil Tofu
Pad horapha is the Thai basil stir-fry made with horapha, the sweet anise-scented basil, as opposed to the holy basil of the fierier pad kaprao. The classic move is fast heat and a glossy sauce; this version gets its gloss from reduced mushroom liquid and tamari rather than oil, and its restaurant-style crust on the tofu from a dry pan and the patience to leave it alone. Keep the basil raw off the heat so its perfume survives.
Ingredients
- 14 oz Firm tofu, pressed and torn into rough 1-inch (2.5 cm) chunks
- 2 Dried shiitakes, soaked in 0.25 cup (60 ml) hot water, then minced
- 1 1/2 tbsp Low-sodium tamari
- 1 tsp Tamarind paste
- 1 Medjool date, pitted and mashed to a paste
- 5 cloves Garlic, minced
- 3 Thai bird chiles, minced
- 2 Shallots, sliced
- 5 oz Long beans, cut into 2-inch (5 cm) lengths
- 1 Bell pepper, sliced into strips
- 1 1/2 cups Thai basil, leaves picked
Method
- Soak the shiitake in 0.25 cup (60 ml) hot water for 10 minutes, then mince them and keep the liquid. Stir the tamari, tamarind, date paste, minced shiitake, and the soaking liquid together in a small bowl. This is the pan sauce: mushroom and tamari stand in for the oyster and fish sauces of the standard dish, and the date supplies the pinch of sweetness that balances them.
- Set a wide nonstick or well-seasoned pan over medium-high heat with no oil. Add the tofu chunks in one layer and leave them undisturbed for 4 to 5 minutes, until a dry golden crust forms and they release from the pan on their own. Turn and brown a second side. Tearing the tofu rather than cubing it gives ragged edges that catch more crust and more sauce. Slide the tofu out onto a plate.
- Add the garlic, chile, and shallots to the same pan with 3 tablespoons (45 ml) water. Sweat for 1 minute, until fragrant and no longer raw, scraping up any tofu fond stuck to the pan.
- Add the long beans and bell pepper with another splash of water. Stir-fry over high heat for 3 to 4 minutes, until the beans blister in spots but keep their snap.
- Return the tofu to the pan and pour in the sauce. Toss for 1 minute, until the liquid slicks everything and reduces to a glaze. If it dries out before the beans are done, add water a tablespoon at a time.
- Kill the heat and fold in the Thai basil in two big handfuls. It should wilt but stay green, which takes only the residual heat of the pan. Serve at once over intact brown rice.
Nutrition
Estimated per serving: 235 calories, 18 g protein, 5 g fiber, 240 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
