Krapow Taohu
SpicyBasil Tofu Stir-Fry This is one of the mostpopular Thai street foods. You can play around with the types of tofu toachieve different textures. Firm tofu packed in water, cut into a small dice,will give you a ground meat experience, while vacuum-packed tofu, thinlysliced, will eat more like sliced meat. Vegetarian oyster sauce exists only inthe Chinese style, so don’t be frustrated if you can’t find Thai vegetarianoyster sauce. Also, don’t be scared to substitute with Italian basil here ifyou can’t find Thai basil.
Ingredients
MAKES: 4 SERVINGS
- 2 tbsp 30 ml sweet soy sauce
- 2 tbsp 30 ml vegetarian oyster sauce
- 3 tbsp 45 ml Thai soybean sauce
- 1 tbsp 15 ml vegan Thai sriracha
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 3 cloves garlic minced
- 1 –3 fresh serrano or Thai chilies sliced
- 1 lb 454 g vacuum-packed tofu, cut into large dice
- 1 medium onion sliced
- 1 small red bell pepper sliced
- 1½ cups 9 g Thai basil leaves, stripped from the stem
- ½ tsp white pepper
Instructions
- To make the sauce, combine the sweet soy sauce, vegetarian oyster sauce, soybean sauce, and sriracha in a small bowl and set aside.
- Heat a wok or large skillet over high heat and add the oil.
- When you see the first wisp of white smoke, add the garlic, chilies and tofu.
- Cook until the garlic starts to brown, about 30 seconds.
- Stir in the onion and bell pepper and stir-fry for about 1 minute.
- Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute.
- Add the Thai basil leaves and cook until the tofu is thoroughly cooked and the onion is slightly tender.
- Finish with the white pepper and serve.
