This is an oldie but goodie. I don’t remember when I discovered it (sometime in ’09), but it’s the fruit of looking in the fridge one day, seeing what you have and then typing it in a recipe search engine to see what you get. It’s probably my favorite tofu dish, so much so that it’s featured on this blog’s banner (up center, not a great picture, but there)
You can find the original recipe link here.
Last night, when I made the most recent batch, I had to do without fresh ginger and basil (none available in the little corner market where I got what I was missing), but I found that frying up a decent-sized pinch of powdered ginger (careful…) in medium-hot oil for about 10 seconds to release the flavor worked well. I did that and added immediately the garlic. As for the fresh basil, I put dry flakes. Again, be mindful with the basil. While it’s one of the few herbs that when used dry needs more than the fresh quantity (drying it does not make it stronger, as with some other herbs), you do not want to overdo it. As with any recipe, tasting as you’re going is what matters.