22min 4 ppl
Vegan Pad Ped
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 6 steps
Easy: ≤30 min and ≤6 steps
290 kcalper person
Protein 15g
Carbs 16g
Fats 18g
About this dish
Golden tofu and bamboo shoots are stir-fried with a vegan red curry paste, green beans and makrut lime leaves, and finished with a handful of holy basil.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste60 gstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Green beanstrimmed and cut into 4cm lengths150 g
- Makrut lime leavesvery finely sliced4 leaves
- Holy basilleaves picked20 g
- Red Chillisliced2
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Tins & Jars
- Vegan Thai red curry paste60 g
- Bamboo shootsdrained and sliced100 g
Dried Goods
- Palm sugar10 g
Oils & Condiments
- Vegetable Oil30 ml
- Light soy sauce20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Trim the green beans into 4cm lengths and finely slice the makrut lime leaves.
Approx. 5 minutes
2
Heat the vegetable oil in a wok over medium-high heat and fry the curry paste for 2 minutes until fragrant and the oil starts to separate.
Approx. 4 minutes
3
Add the tofu and bamboo shoots and stir-fry for 5 minutes until the tofu is lightly golden.
Approx. 5 minutes
4
Add the green beans and makrut lime leaves and stir-fry for 4 minutes until the beans are just tender.
Approx. 4 minutes
5
Season with the light soy sauce and palm sugar, tossing to coat.
Approx. 3 minutes
6
Remove from the heat, stir through the holy basil until wilted, and scatter with the sliced red chilli.
Approx. 2 minutes
