Fragrant basil curry rice with tofu

Pat the tofu dry, put it in a bowl and mash it with a fork into a crumble.

Finely chop the garlic and the ginger.

Non-stick pan, medium heat, three tablespoons of chili oil; add the garlic, ginger and tofu and saute five to eight minutes.

Add the soy sauce and the dark soy sauce and saute another couple of minutes.

Add the leftover basmati rice, the curry powder and half a tablespoon of soy sauce and saute one to two minutes.

Turn the heat off and fold in the Thai basil so it is not overcooked.

Plate.