Vulcan version of the Thai dish made with marinated tofu. Created by the Vulcan T’ Pol after visiting San Francisco in 2150. The dish became a favorite of Minister T’ Pau and was later named after her. Sometimes a very un-Vulcan version is made with chopped shrimp and fish sauce. This version is vegetarian.
1/8 cup light soy sauce
1/4 cup Thai Basil
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
16 ounces extra-firm tofu (marinade recipe below)
10 cloves garlic, finely chopped
2 shallots, thinly sliced (or 1/2 cup sliced onion)
1-10 Thai Bird Chilies (substitute Serrano or jalapeño peppers)
2 kaffir lime leaves (bai ma-gkrood), finely slivered (substitute with regular lime zest or juice)
2-3 tsp. black soy sauce (semi-sweet kind)
Peanut oil for stir-frying
Dash of ground white pepper
Remove the tofu from the marinade and drain. Pat dry with paper towels.
Cut into ¼-inch cubes.
Heat a wok on high heat. Coat with 1/8 teaspoon peanut oil and heat until it shimmers.
Add tofu and brown on all sides – about 3 minutes. Set aside.
Julienne half of the basil. Leave the remainder whole
Chop the garlic, bell peppers and slice the shallots and chilies. Add peanut oil to wok and cook the bell peppers first for about one minute.
Add the garlic, shallots and chilies cook for 30 seconds
Add the slivered kaffir lime leaves and the julienne basil
Add black soy, light soy and whole basil leaves
Add the browned tofu
Cook everything until basil leaves are wilted
Sprinkle with white pepper
Serve with plain white rice (use jasmine rice if you have it)
5 tablespoons rice vinegar
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
3/4 teaspoon Thai chilies chopped
1 teaspoon chopped basil leaves
1 1/2 teaspoons finely chopped fresh garlic
1 1/2 tablespoons extra virgin olive oil
Marinate tofu for a minimum of 1 hour.