Prepare a cotton cloth and a bowl, break firm tofu into crumbles by rubbing fingers, then squeeze out as much water and you can.
Dice up brown onion, finely chop ginger, chopping pearl mushroom, slice red chili, dice up deseed tomatoes and pick Thai basil leaves off the stem.
Add tofu crumble into a hot pan with oil and shallow fry it until it has golden crust outside.
Saute diced onion, minced ginger and red chili until aroma comes out. Add diced tomatoes, chopped pearl oyster mushroom, then fried tofu crumbles.
Add light dark soy sauce, vegan oyster sauce and coconut sugar. then add water
Simmer and reduce the sauce down by half.
Squeeze half lime juice in.
Add Thai basil.
After the basil wilts, it’s ready to serve!
Detail infomation is at: https://joyfuldumplings.com/thai-basil-stir-fry/

Firm tofu 300g
Brown onion 50g
Pearl oyster mushroom 200g (Note 1)
Red chili (Note 2)
Ginger 20g
Tomato 2 (approx. 300g)
Water 200ml
Thai Basil or holy basil 1 bunch
Lime juice 1/2 lime

Light soy sauce 2 Tbsp
Dark soy sauce 1 Tbsp
Vegan oyster sauce 2 1/2 Tbsp
Coconut sugar 1 Tbsp (approx. 8g)

Vegan fish sauce