Original: English

Atsuage Gapao (Fried Tofu Thai Basil Stir-fry)

A healthy Gapao rice dish perfect for summer, featuring atsuage (fried tofu) as the star ingredient. By thoroughly mashing and browning the atsuage, it achieves a texture remarkably similar to minced meat. This dish is packed with nutrition, highly satisfying, and irresistibly addictive once you try it. The aroma of fish sauce will whet your appetite.

Steps

Prepare Atsuage (Thick Fried Tofu) 2 pieces (300g).
🕒 00:21
Place the atsuage in a plastic bag and mash thoroughly with your hands. It should become crumbly like minced meat. [Key Tip!] Atsuage has low moisture content, so it won't become mushy when mashed. The key is to achieve a texture similar to minced meat.
🕒 00:29
Prepare Bell Peppers 5 pieces (150g) and remove the stems.
🕒 01:16
Cut the bell peppers in half lengthwise, removing only the tough stem part.
🕒 01:32
Cut the stemmed bell peppers into 1cm thick strips, then cut them crosswise into 1cm pieces to create cubes.
🕒 01:43
Transfer the cut bell peppers to a bowl.
🕒 02:16
Prepare the basil, separating the leaves from the stems. Set the leaves aside to add at the end. [Key Tip!] If basil is unavailable, you can substitute with about one bunch of perilla leaves (shiso) for a delicious result.
🕒 02:24
Trim the hard base from Garlic 1 clove (8g), cut in half lengthwise, and peel.
🕒 02:51
Remove the eyes, as they can be bitter and astringent, using a knife or toothpick.
🕒 03:08
Prepare a small bowl and grate the peeled garlic.
🕒 03:30
Add Doubanjiang (Spicy Bean Paste) 1 tsp, Oyster Sauce 2 tsp, Sugar 2 tsp, Chicken Stock Powder 1 tsp, Cooking Sake (Rice Wine) 1 tbsp, and Fish Sauce (Nam Pla) 2 tsp to the grated garlic in order and mix to create the sauce. [Key Tip!] Fish sauce is the key to the flavor today. Vacuum-sealed bottles are recommended as they help retain the aroma.
🕒 03:40
Heat a frying pan over low to medium heat and add a generous amount of oil.
🕒 04:45
Once the oil is warm, crack in 2 Eggs and fry them, spooning hot oil over the whites to create fried eggs.
🕒 04:50
When the egg whites are crispy, drain the oil and transfer the eggs to a plate.
🕒 05:11
Lightly wipe off excess oil from the frying pan with a paper towel and return to low to medium heat.
🕒 05:28
Add the mashed atsuage and toss to coat with oil.
🕒 05:32
Spread the atsuage evenly in the pan. Break up any large clumps with a spatula. Cook without stirring for about 2.5 minutes to develop a good sear. [Key Tip!] Searing the atsuage promotes the Maillard reaction, giving it a meaty umami flavor.
🕒 05:47
Flip the atsuage and continue to cook for another 1.5 minutes, allowing moisture to evaporate and developing more sear.
🕒 06:09
Add the bell peppers to the atsuage and stir-fry for 30 seconds to 1 minute until lightly cooked.
🕒 06:35
Push the ingredients to the side of the pan, add the prepared sauce, and bring to a boil to evaporate the alcohol.
🕒 06:51
Stir everything together quickly, cook briefly to evaporate any remaining moisture until it's no longer sticky, then turn off the heat.
🕒 07:01
Once the heat is off, tear the basil leaves by hand and add them, tossing gently in the residual heat. Your Atsuage Gapao is ready. [Key Tip!] Tearing the basil leaves releases their aroma beautifully.
🕒 07:25
Serve over cooked rice and top with the prepared Atsuage Gapao and the fried egg. [Key Tip!] If you prefer not to add an egg, reduce the fish sauce and oyster sauce to 1.5 tsp each.
🕒 07:44