Today we are cooking something truly special: a plant-based take on the Thai classic, Pad Krapow. This recipe comes from the brilliant Meera Sodha (famous for her The Guardian 'Feast' column) and her incredible cookbook, "Dinner".
If you miss that "meaty" texture in vegan food, this recipe is a game-changer. By using the combination of cubed tofu & aubergine (eggplant), they are able to soak up all that incredible sauce, creating a crispy texture and mouth feel that easily rivals any meat dish or recipe.
This is vibrant, spicy, and packed with fresh greens. It’s perfect for a weeknight dinner when you need a flavour punch! 🥊
Full recipe & video here…
Serves: 4 Time: 30 Minutes.
INGREDIENTS.
450g Firm smoked Tofu | – pressed & cut in 2cm cubes.
2 large Aubergines (Eggplant) | (approx 700g) – cut into small 2cm cubes.
250g Fine Green Beans | (approx. 8 oz) – trimmed & cut into half length.
4x shallots (250g) – finely chopped.
6 cloves Garlic – finely grated.
thumb of freh ginger – finely grated.
2-3 Bird’s Eye Chillies – finely chopped.
1 large bunch Thai Holy Basil (or thai basil) approv 30-40g.
THE SAUCE.
3 tbsp dark Soy Sauce (or Tamari for GF).
2 tbsp black or white rice vinegar.
2 tbsp kecap manis or date syrup.
1 Lime – juiced.
TO SERVE.
cooked Jasmine Rice.
fresh coriander & lime juice.
by HibbertUK