45min 4 ppl
Vegan Pad Prik King
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 6 steps
Easy: ≤30 min and ≤6 steps
340 kcalper person
Protein 16g
Carbs 20g
Fats 22g
About this dish
Crisp-fried tofu stir-fried through a dry, fragrant vegan red curry paste with green beans and shredded makrut lime leaf — a fully plant-based version of the classic dry curry.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste4 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Green beanstrimmed and cut into 4cm lengths250 g
- Makrut lime leavesfinely shredded5 leaf
Plant Proteins
- Firm tofupressed dry and cut into 2cm cubes500 g
Tins & Jars
- Vegan Thai red curry paste4 tbsp
Dried Goods
- Palm sugargrated20 g
Oils & Condiments
- Vegetarian oyster sauce1 tbsp
- Vegetable Oildivided3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Pat the tofu cubes dry, then fry in 2 tablespoons of the vegetable oil in a wok over medium-high heat for 8 minutes, turning occasionally, until golden and crisp on all sides. Lift onto a plate.
Approx. 8 minutes
2
Wipe out the wok, heat the remaining oil, and fry the vegan red curry paste for 2 minutes until fragrant and the oil begins to separate.
Approx. 4 minutes
3
Add the green beans and stir-fry for 3 minutes until just tender.
Approx. 3 minutes
4
Return the crispy tofu to the wok along with the vegetarian oyster sauce and palm sugar, and toss to coat evenly.
Approx. 3 minutes
5
Add the shredded makrut lime leaves and stir-fry for 1 minute until fragrant.
Approx. 2 minutes
6
Transfer to a serving plate and serve at once.
Approx. 2 minutes
