Like always, I had a bountiful harvest of Thai Basil ( Ocimum basilicum ), among others from my backyard.
So I decided to cook something for myself with it.
I am especially lazy when it comes to cooking. I am not the type of person who is willing to spend a lot of effort and time in the kitchen for that split-second of food enjoyment. I would rather settle for moderately tasted foods if that require much less effort and time to cook or prepare.
Thus, this simple, yet quite tasty Vegan or Vegetarian Dish, which I had specially created or cooked for my lunch yesterday - using my Thai Basil harvest as the flavour enhancer.
Here is the RECIPE ( Beancurd in Tomato Soup ) ( one person's portion ), should anyone be interested to try :
Ingredients:
1 big tomato ( skin removed and cut into smaller parts ), 1 whole fried or non-fried beancurd ( tofu ), some fresh basil leaves ( cleaned ) ( not too much - just enough to flavour ), filtered water, salt ( to taste ), 1 teaspoon of vegetable oil.
Method:
1) Put the cut tomato parts into a small cooking pot.
2) Add in oil and salt.
3) Pour in the filtered water ( about thrice the volume of the tomato. ).
4) Place the cooking pot over the stove and let it cook under low heat.
5) When the water has come to a boil, use a spoon to crush some of the cut tomato parts so that the soup would thicken a little.
6) Let it cook for a while more.
7) Throw in the beancurd and the Thai Basil leaves.
8) Boil for another 2 to 3 minutes until set.
9) Remove from the stove.
10) Serve in a white porcelain bowl ( for a more appetizing look ).
11) Finally, the dish is ready to be enjoyed with a bowl of noodles or rice.
YUM YUM! Happy trying if you would! 😀
