Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao)
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
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
- Add tofu and crumble into a hot pan with oil and shallow-fry until it has golden crust outside.
- Saute onions, ginger and red chili until aromatic. Add tomatoes, pearl oyster mushroom, and fried tofu crumbles.
- Add light dark soy sauce, vegan oyster sauce and coconut sugar. Then add water, simmer and reduce the sauce by half.
- Squeeze lime juice in and add Thai basil. Let basil wilt.
- Serve warm.
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