Breastfeeding Friendly Vegan Pad Krapow with Tofu
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Learn more →Ingredients
4 servings
For the rice
- 2 cups jasmine rice
- 3 cups water
- ¼ tsp salt
For the stir-fry
- 14 oz extra-firm tofu, pressed and cut into ½-inch cubes
- 3 tbsp neutral oil, divided
- 6 cloves garlic, minced
- 4 thai bird's eye chilies, thinly sliced (or more to taste)
- 1 red bell pepper, thinly sliced
- 1 ½ cups fresh holy basil leaves (or thai basil)
For the sauce
- 2 tbsp tamari
- 2 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 2 tbsp water
For serving
- 4 scallions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet on top for 15 minutes. Cut the pressed tofu into 1/2-inch cubes.
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