Cut the tofu block into approximately 12 equal pieces. Line a plate with a clean cloth, arrange the tofu on it, sprinkle with salt, cover with cloth, and place a weight on top to press out moisture.
2
Crush the garlic cloves; mince the white parts of the scallions; remove mushroom stems and cut into thick diagonal slices; halve the tomato, remove seeds and mince them into a bowl; cut the tomato flesh into strips then chunks.
3
Combine the tomato pulp with minced garlic, tomato sauce, oyster sauce, soy sauce, sake, and black pepper to create the sauce.
4
Remove the weight from the tofu. Spread flour on a plate and gently coat each tofu piece with flour, tapping off any excess.
5
Heat a generous amount of olive oil in a pan over medium heat. Once hot, add the tofu and pan-fry until golden on one side, then flip and cook until both sides are golden. Remove and set aside.
6
Wipe the remaining oil from the pan with paper towels. Add the mushrooms to the empty pan and dry-fry over medium-low heat until they release their moisture and the surfaces are golden, stirring occasionally. Push to the side.
7
Add fresh olive oil to the pan bottom, stir-fry the carrot shreds until fragrant, then add the minced scallion whites and garlic, tossing with the mushrooms until aromatic. Stir in the tomato chunks.
8
Gently add the fried tofu pieces and carefully stir to combine without breaking them apart.
9
Pour in all the prepared sauce and once it begins to bubble, toss everything briskly to coat the tofu evenly with the sauce.
10
Just before serving, add the Thai basil and toss gently to combine. Finish with a sprinkle of black pepper for extra aroma and serve.
PrimedTableBETA
