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Vegan pad gaprao

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Ingredients

Adjust Servings:
5 (thai) or 3 (bird's) Thai chillies or bird's eye chillies
5 cloves of Garlic
1 regular Chili
300 grams of Long beans or green beans
1 Onion
1 block of Tofu
1 handful of Thai basil leaves
400 grams of Rice
The sauce
1 tablespoon of Vegan oyster sauce
1 tablespoon of Soy sauce
2 teaspoons of Vegan fish sauce
2 teaspoons of Sweet soy sauce/Kecap manis
2 tablespoons of Water
2 teaspoons of Sugar or palm sugar

Nutritional information

541
Calories
93g
Carbs
8g
Fat
23g
Protein
8g
Sugar

Vegan pad gaprao

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

  • The sauce

Directions

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Steps

1
Done

Mise en place

Press your tofu for about 30 minutes.
Cut of the tops and bottoms of the green beans/long beans. Then cut into 5cm long pieces.
Peel the onion and the garlic. Roughly dice the onion.
Take off the leaves of the Thai basil and take off the woody stalks as well.
Cook the rice accoring to package instructions.

2
Done

Making the chili paste

Using a pestle and mortar, pound the chillies and garlic together. Alternatively you can just use a hand blender or food processor.
Set aside for later.

3
Done

Making the sauce

Mix all of the sauce ingredients in a bowl and set aside for later.

Here is how you can make the vegan fish sauce and vegan oyster sauce if you can't find it in your store.

4
Done

The tofu

When the tofu is pressed, cut into small pieces and cook in a small layer of oil, or bake in the oven until crispy and golden brown. Set aside for later.

5
Done

The cooking

Heat up a little bit of oil in a wok or a large pan. Add the chili paste and stir fry until it's nice and fragrant. (About 2 minutes).
Then add in the green beans or long beans and stir fry for 3 more minutes before adding onion.
Cook until the onion is soft and then add in the tofu and the sauce. I like to add the sauce 1 tablespoon at a time, but just make sure there isn't too much sauce in the end.
Turn of the heat and add the Thai basil. Serve with rice.

Jalisha

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