Pad Kaprow with tofu, Thai basil and fragrant rice
Pad Kaprow - a classic Thai street food dish. Our Thai chef, Sourya, offers a vegan version made with tofu, where tender and silky tofu is stir-fried in a wok with garlic, chilli, soy sauce and the unique flavour of holy basil. Served with delicately fragrant jasmine rice for the perfect balance between intensity and sweetness.
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Ingredients
Portions:
4
100 g
jasmine rice
150 g
silken tofu
1 tbsp
tapioca flour
1 tbsp
low salt soy sauce
1 clove
garlic, minced
1 piece
red chili, sliced
50 g
Thai basil leaves
50 g
fine green beans, trimmed and halved
50 g
red peppers, sliced
50 g
aubergines, diced
20 g
red onions, sliced
1 tbsp
vegetable oil
1 pinch
fine salt
1 pinch
ground white pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of jasmine rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- Cut 150 g of silken tofu into cubes, coat with 1 tbsp of tapioca flour. Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Fry the tofu cubes until golden. Remove and set aside.
- In the same wok, add 1 clove of minced garlic and 1 sliced red chili. Sauté until fragrant.
- Add 50 g of fine green beans, 50 g of sliced red peppers, 50 g of diced aubergines, and 20 g of sliced red onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the tofu to the wok, add 1 tbsp of low salt soy sauce, 50 g of Thai basil leaves, 1 pinch of fine salt, and 1 pinch of ground white pepper. Stir to combine and cook for an additional 2 minutes.
- Serve the stir-fried tofu and vegetables over the cooked jasmine rice.