15-min Thai Basil 'Chicken' (Pad Krapow Gai)
One of my favourite dishes growing up, this Vegan Thai Basil 'Chicken' recipe doesn't compromise on taste. And it can be made in just 15 MINUTES!
Servings: 3
Equipment
- 1 Chopping Board
- 1 Large Frying Pan
Ingredients
- 450 g firm tofu (3 blocks)
- 1 tbsp olive oil
- 1-2 red chilies
- 1/2 cup green beans
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp rice wine vinegar
- 1 tsp brown sugar
- 1 tsp onion + garlic powder
- 1 cup basil leaves (packed)
- splash of water
Instructions
- Crumble firm tofu into pieces, resembling the looks of minced 'chicken'. Use frozen and thawed tofu for the best texture.
- Chop up your red chilies and green beans.
- To a wok or a pan, add olive oil and wait for it to heat up. Add chilies and sauté for a minute. Add green beans and stir until half cooked (when the beans are brightened green)
- Add crumbled tofu, give it a good mixture and saute for a few minutes.
- Add soy sauce, oyster sauce, vinegar, brown sugar and give it a good stir. Taste test and add more light soy sauce if it's not salty enough or a dash of dark soy sauce if the colour is not dark enough.
- Stir in basil leaves until it softens and take off heat. Serve with rice!
Notes
- For a gluten free version, you can substitute tamari for soy sauce. Note that you may not get a dark enough colour. The other ingredients are naturally gluten free.