112. Vegan Pad Grapow

Name: 112. Vegan Pad Grapow
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, Thai
Ingredients: 300g jasmine rice; 4 Birds Eye chillies, chopped; 4 garlic cloves, roughly chopped; 3 tbsp vegetable oil; 2 shallots, sliced; 500g firm tofu; 400g green beans, topped and tailed and chopped into 1cm pieces; 3 cayenne chillies, sliced on a diagonal; 1 red capsicum, chopped; 1 bunch holy basil, leaves picked; Lime wedges, to serve; 60ml vegetarian oyster sauce; 20 ml soy sauce; 20 ml vegan fish sauce; 2 tsp white sugar

5 steps

Prep:30minCook:15min

I used frozen Thai holy basil from my Asian supermarket on this occasion, however I really don’t think it’s as good as using fresh Thai basil or European Basil. Use whatever fresh leaves you can get, although holy basil is ideal.

Updated at: Sat, 30 Sep 2023 04:17:32 GMT

Nutrition balance score

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Ingredients

4 servings

3 Tbspvegetable oil

2shallots

sliced

500gfirm tofu

400ggreen beans

topped and tailed and chopped into 1cm pieces

1 bunchholy basil

leaves picked

lime wedges

to serve

Sauce

60mlvegetarian oyster sauce

20mlsoy sauce

20mlvegan fish sauce

2 tspwhite sugar

Instructions

Step 1

In a pestle and mortar, pound together the garlic and Birds Eye chillies to a paste, then add a sprinkle of salt. This will mellow the sharpness of the Birds Eye chillies. Allow to rest while you get the rest ready.

Step 2

Put the jasmine rice on to cook, using whatever method you prefer. Combine the ingredients for the sauce.

Step 3

When the rice is just about ready, start the stir fry. In a wok or large fry pan, heat the oil, then fry off the garlic/chilli paste for a minute until fragrant. Add the shallots and fry for a further minute until fragrant.

Step 4

Crumble the tofu into the pan and coat in the oil to give it a little colour - it’s mimicking ground meat in this dish.

Step 5

Add the green beans and sauce, stir frying for another couple of minutes before adding the cayenne chillies and capsicum. Stir fry for a minute more before turning off the heat and stirring through the holy basil leaves. Serve on rice with wedges of lime if desired.