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Tofu gives the dish a more meat-like mouthfeel and basil adds a ton of flavor. A vegetarian spin on Pad Krapow !
|Garlic cloves||3 pces|
|Bell pepper||1 pce|
|Thai spices||1 tsp|
|Coconut sugar||1 tsp|
|Light soy sauce||2 Tbsp|
|Dried Chillies||2 pces|
Crumble and stir fry the tofu
Place the tofu in a bowl and crumble it with with a fork.
Place a pan on low to medium heat and add vegetable oil. When the oil is heated, add the crumbled tofu. Cook until the tofu is fragrant and brownish. Stir continuously so it doesn’t stick or burn.
Stir fry the mushrooms
In a pan stir fry the sliced button mushrooms until golden brown.
Crush the garlic
Crush 3 garlic cloves by using a mortar and pestle.
Stir fry veggies, add the seasonings
Heat a drizzle of vegetable oil over a medium-high heat. When the oil is hot, add the garlic, bell pepper. Stir-fry until fragrant.
Add the green beans, crumbled tofu and cook, stirring, until softened.
Add the Thai spices, coconut sugar and light soy sauce. Cook until the vegetables are just tender.
Add mushrooms, chillies and fresh basil
Add the cooked mushroooms, dried chillies.
Stir in a large handful of fresh basil. Stir until cooked through.
Serve your plate
Place on a plate and top with fresh basil.
Serve hot with steamed rice.