32min 2 ppl
Vegan Holy Basil Fried Rice
15 minutes
4 people
Easy≤30 min & ≤6 steps
15 min · 6 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 16g
Carbs 56g
Fats 14g
About this dish
A fully plant-based pad krapow, crumbled tofu blasted hot and fast with chilli and garlic, tossed through holy basil and finished with crispy shallots.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic cloves6
- Bird's Eye Chillies6
- Holy basilleaves picked30 g
Plant Proteins
- Firm tofucrumbled400 g
Dried Goods
- Jasmine ricecooked400 g
- Sugar1 tsp
- Crispy fried shallotsto serve15 g
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
- Dark soy sauce1 tsp
- Vegetable Oil2 tbsp
Utensils
- Mortar and pestle
- Wok
- Chopping board
- Sharp knife
Method
1
Using a mortar and pestle, pound the garlic and chillies together to a coarse paste.
Approx. 3 minutes
2
Heat the vegetable oil in a wok over high heat and fry the paste for 1 minute until fragrant.
Approx. 1 minute
3
Add the crumbled tofu and stir-fry for 5 minutes until lightly golden.
Approx. 5 minutes
4
Stir in the light soy sauce, vegetarian oyster sauce, dark soy sauce and sugar, and toss for 2 minutes to combine.
Approx. 2 minutes
5
Add the holy basil leaves and toss for 1 minute until wilted.
Approx. 1 minute
6
Divide the rice between four plates and top with the tofu and crispy fried shallots.
Approx. 3 minutes
