Spicy Vegan Thai Basil Stir Fry with Crispy Tofu Nuggets (Pad Krapow Sai Grob)

Allergens

Soy (in soy sauce) - Gluten (potential allergen if using gluten-containing ingredients or products; no gluten-containing ingredients used in this recipe)

Ingredients

• 200g firm tofu, cut into nugget
• sized pieces
• 150g holy basil leaves (Thai basil)
• 4 cloves garlic, minced
• 1 small red chili, sliced
• 1 small yellow onion, thinly sliced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp tamarind paste
• 1/2 cup water
• Salt to taste

Instructions

1. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the tofu nuggets and fry until golden brown, approximately 3 4 minutes on each side. Remove from pan and set aside.
2. In the same pan, add garlic, red chili, and yellow onion. Stir fry for 1 2 minutes or until fragrant and slightly softened.
3. Add soy sauce, sugar, tamarind paste, water, and salt to the pan. Bring to a boil, then lower heat and let simmer for 5 minutes.
4. Add the Thai basil leaves and cook for another 2 3 minutes until wilted.
5. Return the crispy tofu nuggets to the pan and toss everything together for about 1 minute to combine flavors.
6. Serve over steamed jasmine rice, garnished with additional Thai basil leaves.

Chef’s Insight

The secret to perfect crispy tofu is patting it dry before frying and using firm or extra-firm tofu. - Balance the flavors by adjusting the amount of chili, sugar, and soy sauce according to taste preferences.

Notes

This dish can be easily adapted to include protein sources like chicken or shrimp for non-vegan options.