Anybody who has been to Thailand has had Pad Krapao, probably with chicken and an egg (kai dau) on top. We serve the vegan version, without the egg. A tasty, traditional Thai recipe with Thai Basil from our garden and locally made tofu.
Done in 15 minutes, this is a fast recipe to put on your dinner table!
VEGAN PAD KRAPAO - TOFU BASIL DISH
Prep Time: 5 minutes - Cook Time: 15 minutes - Total Time: 25 minutes Makes: 4 portions
INGREDIENTS
500 grams of firm tofu
2 tablespoons vegetable oil
1 tomato, diced
¾ cup green beans cut to ½ inch long pieces
½ medium onion chopped
1 cup Thai holy basil
salt & pepper to taste
Sauce Ingredients
3 tablespoons soy sauce
2 ½ teaspoons brown sugar
4 cloves garlic chopped
¼ teaspoon ginger grated
½ teaspoon Thai chili pepper flakes optional if you like it spice. You can also add Thai chili peppers instead.
EQUIPMENT
A wok
PREPARATION
Dry the tofu and crumble it with a fork or your hands
Season your tofu with salt & pepper to taste.
Cut the beans
Chop the onion
Dice the tomato
Remove the basil leaves from their stems and wash them (don’t cut them)
Chop the garlic
Grate the ginger
Mix all ingredients for the sauce together
METHOD
Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes.
Add the sauce, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.
Add the tomato and cook for 2 more minutes
Turn off the heat and stir in your Thai basil leaves and mix it together.
NOTES
Store leftovers in an airtight container in the fridge for up to 3 days
You can use the left overs to make a Thai Pad Krapao Pizza!
Substitute other types of basil if you can't find Thai basil
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!