1 tablespoon peanut oil, Chinese if possible
2 shallots, sliced thin
3 cloves garlic, chopped
1 teaspoon Chinese chili-garlic sauce
1/4 cup fish sauce
1 tablespoon natural peanut butter
1/4 cup hot water
1 teaspoon sugar (optional)
1 pound silken tofu, cubed
4 green onions, sliced
1/2 cup chopped cilantro
1/4 cup basil chiffonade, use Thai basil if possible
Chili oil for drizzling
Heat the peanut oil in a large skillet and saute shallots until golden.
Add sliced garlic and sizzle briefly.
Add chili-garlic sauce and fry until fragrant.
Add fish sauce and sizzle until nearly evaporated.
Stir in peanut butter, so mixture forms a rough paste.
Whisk in hot water (and sugar, if using)—the consistency of the mixture should be between a thick sauce and a loose paste. Gently stir in the tofu, trying to keep cubes intact as much as possible.
Stir in green onions, cilantro, and basil and heat through. Drizzle with chili oil and serve with brown or basmati rice.