Basil curry rice with tofu crumble

Pat the tofu dry, put it in a bowl and mash it with a fork into a crumble; finely chop the garlic and ginger.

Heat a non-stick pan over medium with the chili oil; add garlic, ginger and tofu and saute five to eight minutes.

Add the soy sauce and dark soy sauce and saute a couple more minutes.

Add the rice, curry powder and the remaining half tablespoon of soy sauce; saute one to two minutes.

Turn off the heat and fold in the Thai basil so it wilts without overcooking; plate.