Low Fiber Vegan Pad Krapow with Tofu

Total time55 min

Prep time20 min

Cook time20 min

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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
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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)
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This ingredient likely doesn’t work for the diet.
1 lime, cut into wedges (optional)
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This ingredient likely doesn’t work for the diet.

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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