Ocimum basilicum (Basil)

In North America, we are more likely to think of basil as an 'herb' or 'spice' than a vegetable. The closest we usually come to consuming basil as a vegetable is in pesto. But as anyone who has inter-planted basil with tomatoes can attest, supply usually outstrips demand.

You can only eat so much pesto.

One solution is to approach basil as vegetable. In India and Southeast Asia, where Ocimum basilicum is thought to originate, this is exactly what people do. The recipe below is based on a Taiwanese dish that was my first introduction to basil as a vegetable: Blackened Chicken with Basil. (Either tofu or chicken can be used in the recipe below). It goes equally well in other stir fries and salads.

Oversupply of basil isn't really an issue at this time of year, though. Fortunately, O. basilicum lends itself well to hydroponic cultivation. Several growers in the northeast produce hydroponic basil year-round (including Olivia's Greens, who grew the basil we ate). To my taste, the hydroponic basil doesn't have as much flavor as garden grown varieties. But it works well enough.

Taiwanese Basil and Blackened Tofu

cooking oil

2 tbs sugar

4 cloves garlic, chopped

2 cups of cubed tofu (or pre-cooked chicken)

1 tbs dark vinegar (balsamic or Zhenjiang)

1 tbs soy sauce

3 to 4 cups fresh basil leaves

1. Line the bottom of a cooking pan with oil and heat on high. The basic idea with Chinese cooking is to pre-cut the food and add a lot of heat to the food quickly. If you have an electric stove, the best way to approximate a gas flame on a wok is to use high heat on a flat pan that fits the size of your coil.

2. When the the oil is hot, add sugar. It should start to caramelized quickly (less than 1 minute).

3. Once the sugar starts to caramelize, added garlic and cubed tofu (or chicken). Stir with a spatula to cook the exterior of the tofu with blackening sugar.

4. Add vinegar and soy sauce. Continue stirring until most of the liquid cooks off. (1 – 2 minutes)

5. Add basil leave and turn off heat. Continue stirring in pan until basil leaves cook down (1 - 2 minutes).

Serve hot with white rice.