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Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao)

Community Member
August 12, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao)

Ingredients

for 4 servings

  • ½ lb firm tofu (300 g), crumbled and drained
  • ½ cup brown onion (50 g), diced
  • ½ lb pearl oyster mushrooms (200 g), chopped
  • red chili, sliced
  • 5 teaspoons ginger, finely chopped
  • 2 tomatoes, diced and deseeded
  • 1 cup water (200 mL)
  • 1 bunch fresh thai basil, or holy basil
  • ½ lime, juiced

Cooking sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 ½ tablespoons vegan oyster sauce
  • 1 tablespoon coconut sugar

More saltIness:

  • vegan fish sauce

Nutrition Info

  • Calories 116
  • Fat 3g
  • Carbs 15g
  • Fiber 3g
  • Sugar 10g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Add tofu and crumble into a hot pan with oil and shallow-fry until it has golden crust outside.
  2. Saute onions, ginger and red chili until aromatic. Add tomatoes, pearl oyster mushroom, and fried tofu crumbles.
  3. Add light dark soy sauce, vegan oyster sauce and coconut sugar. Then add water, simmer and reduce the sauce by half.
  4. Squeeze lime juice in and add Thai basil. Let basil wilt.
  5. Serve warm.

Ingredients

for 4 servings

  • ½ lb firm tofu (300 g), crumbled and drained
  • ½ cup brown onion (50 g), diced
  • ½ lb pearl oyster mushrooms (200 g), chopped
  • red chili, sliced
  • 5 teaspoons ginger, finely chopped
  • 2 tomatoes, diced and deseeded
  • 1 cup water (200 mL)
  • 1 bunch fresh thai basil, or holy basil
  • ½ lime, juiced

Cooking sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 ½ tablespoons vegan oyster sauce
  • 1 tablespoon coconut sugar

More saltIness:

  • vegan fish sauce

Nutrition Info

  • Calories 116
  • Fat 3g
  • Carbs 15g
  • Fiber 3g
  • Sugar 10g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Add tofu and crumble into a hot pan with oil and shallow-fry until it has golden crust outside.
  2. Saute onions, ginger and red chili until aromatic. Add tomatoes, pearl oyster mushroom, and fried tofu crumbles.
  3. Add light dark soy sauce, vegan oyster sauce and coconut sugar. Then add water, simmer and reduce the sauce by half.
  4. Squeeze lime juice in and add Thai basil. Let basil wilt.
  5. Serve warm.

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