Crispy Basil Leaves and Marinade

Crispy Basil Leaves

Wait until serving time to add the crispy leaves to your dish to retain the contrast in texture between the leaves in the marinade and the ones you've crisped.

  • Preheat oven to 350F.
  • Oil two cookie sheets.
  • Coat basil leaves with vegetable oil of your choice and lay flat onto the cookie sheets.
  • Sprinkle sea salt on top.
  • Bake for 10-13 minutes or until crisp.  Remove and let cool.
  • Reserve to top your cooked marinated chicken or tofu.

Basil Asian Marinade for Tofu or Chicken

This recipe will make enough marinade for 1 lb of firm tofu, or bite size pieces of chicken tenders.

1 tbsp rice vinegar

2 tbsp GF soy sauce 

1 tbsp toasted sesame oil

1 tbsp chili sauce

1 cup basil leaves, cut into thin strips

1 tbsp garlic, minced

1 tsp of brown sugar, or maple syrup

  • Mix all the ingredients in a large dish. 
  • Add your protein of choice and let sit in the refrigerator for at least 2 hours.  You can leave it marinating all day or overnight for convenience.  © Artsy-Foodie 2010 All rights Reserved