Sig's Tofu with Chilly and Basil

• 1/2 cup of fresh basil leaves ( sweet Thai is best but Greek or ordinary will do)
• 3 tbsp oil
• 4 slice tofu about 1 cm thick
• 1 clove of garlic , large
• 1 small red chilli
• 1 to 2 tablespoons of honey
• 1 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 tbsp sugar ( optional )
• 1 1/2 tbsp cornflour
• 4 tbsp water

1. Heat half the oil, fry the basil leaves until crisp , set leaves aside keep oil for frying the tofu.
2. Drain and dry the tofu cut off 4 slices of about 1 cm thickness.
3. Fry to golden brown from both sides in the basil oil.
4. Remove and set aside .
5. ( If the leftover uncooked tofu is fresh put any leftover,covered in chilled water in fridge for up to two days.)
6. In the meantime slice one large clove of garlic and one small red chilli , add remaining oil and fry gently until nearly brown .
7. add soy sauces and 1-2 tablespoon of good honey.
8. Mix cornflour with water and stir in to the garlic chilli mix until it thickens.
9. Sweeten the sauce further with some sugar ( optional)
10. Plate the tofu, pour over the sauce and serve with the crisped basil leaves .

basil, oil, clove of garlic, red chilli, honey, soy sauce, soy sauce, sugar, cornflour, water

Taken from cookpad.com/us/recipes/345974-sigs-tofu-with-chilly-and-basil (may not work)