Zutaten
- 500g Frischer Tofu aus dem Asia Laden
- 2 Schalotten
- 1-2 Chilis
- 2 Knoblauchzehen
- 2 Bund Thai Basilikum ca. 50g
- 400g Jasmin Reis
- 4 EL Kecap Manis
- 2 EL Vegane Fischsoße
- 2 EL Soja Soße
- Salz & Pfeffer
- Kokosöl / Rapsöl
Ablauf
- Den Jasmin Reis nach Packungsanweisung zubereiten.
- Den Tofu mit den Händen klein krümmeln. Tofu in einem Tuch auspressen und trocknen.
Die Schalotten und den Knoblauch grob hacken. - Die Chilis halbieren. In einem Mörser Chilis, Knoblauch und
Schalotten zur einer Paste stampfen. - Den Thai Basilikum waschen und die Blätter abzupfen.
Die Soße in einer kleiner Schüssel anrühren. - Die Paste in Öl für 3 Minuten anbraten. Den Tofu mit dazu geben und 5 Minuten braten lassen.
- Mit der Soße ablöschen und weitere 5 Minuten Braten, bis die Soße vollkommen aufgesaugt wurde.
- Den Thai Basilikum mit dazu geben und mit Salz & Pfeffer
abschmecken.
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