Thai Basil Tofu Stir-Fry (Pad Krapow Tofu)

Ingredients

For 2 portions

• 🌾 300g tofu
• 🏺 15ml olive oil
• 🧄 10g garlic
• 🌶️ 2 small red chilli peppers
• 🥣 20ml soy sauce
• 🍚 1 Tsp sugar
• 🌿 20g thai basil
• 🍚 150g rice (dry)

Method

1. Cook the rice according to the packet and keep warm.
2. Press the tofu between kitchen paper for 10 minutes, then cut into 2 cm cubes. Finely chop the garlic and slice the chillies. Pick the basil leaves.
3. Heat half the oil in a wok or large frying pan over medium-high heat. Fry the tofu for 6–8 minutes, turning, until golden and crisp on all sides. Lift out.
4. Add the remaining oil to the wok over high heat. Stir-fry the garlic and chillies for 30 seconds until fragrant – don't let the garlic brown.
5. Return the tofu, add the soy sauce and sugar and toss for 1 minute until glossy and sticky.
6. Turn off the heat, add the basil and toss for 10–20 seconds until just wilted.
7. Serve immediately over the rice. (In Thailand it's often topped with a crispy fried egg – leave it off to keep it vegan.)