4 oz. Firm tofu or deep-fried tofu

3-4 Garlic Cloves, minced

4-8 Thai Dragon chiles, minced

1 Shallot, chopped

Splash Fish Sauce, Nam Pla, to taste

1 Tabs Light soy sauce

1 Tabs Dark soy sauce

1/4 cup Stock or water

1 tsp Date Palm Sugar

1 Tab Peanut oil

Generous Sprinkling of White Pepper

1 1/2 cups Holy basil leaves (bai kaprao, torn into smaller pieces

Method:
Cut the tofu into 3/4" pieces.

Heat a wok until hot. Add the peanut oil, add the garlic and ginger, stirfry until fragrant for about 10-15 seconds, make sure not to allow the garlic to burn or it becomes bitter.

Add the tofu and stir-fry again for another minute. Add the light and dark soy sauces, the date palm sugar, generous sprinkling of white pepper, and the stock or water.

Stir-fry for one more minute to allow the sauce to thicken a bit and coat the tofu. Add basil leaves stir fryinguntil they begin to wilt. Splash with fish sauce, taste and adjust seasonings to your taste.

Serve with steamed Jasmine rice.

Garnish with additional basil leaves.

Notes
If you can't find holy basil, you can use Thai sweet basil and mint leaves torn.