53min 4 ppl
Vegan Pad Krapow with Crumbled Tofu
20 minutes
4 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 11g
Carbs 27g
Fats 12g
About this dish
Hand-crumbled firm tofu stir-fried hard and fast with garlic, chillies and holy basil, piled over rice for a vegan take on the classic.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Holy basilleaves picked30 g
- Bird's Eye Chilliesfinely chopped6
- Garlic clovesfinely chopped4 cloves
Plant Proteins
- Firm tofupressed and crumbled by hand400 g
Dried Goods
- Palm sugargrated1 tsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
- Dark soy sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Press and crumble the tofu by hand, finely chop the chillies and garlic, and pick the holy basil leaves.
Approx. 6 minutes
2
Whisk together the light soy sauce, vegetarian oyster sauce, dark soy sauce and palm sugar in a small bowl.
Approx. 2 minutes
3
Heat the vegetable oil in a wok over high heat and stir-fry the garlic and chillies for 1 minute until fragrant.
Approx. 1 minute
4
Add the crumbled tofu and stir-fry for 6 minutes until lightly browned.
Approx. 6 minutes
5
Stir in the sauce and toss for 2 minutes until evenly coated.
Approx. 2 minutes
6
Remove from the heat and stir through the holy basil leaves until wilted.
Approx. 1 minute
7
Divide the cooked rice between plates and top with the pad krapow.
Approx. 2 minutes
