The real trick is making sure you start with a nice hot skillet and let the seitan brown on all sides. I think you could up the pepper certainly, as the chickpeas might need more seasoning. Love woks of life recipes and will be veganizing many of them! I’m delving into the inner workings of lentils and experimenting with tofu (which means a lot coming from us!). Meat vs. Plants aside, I know something objectively delicious when I taste it, and this Vegan Pad Krapow IS IT. Finish with fresh lime juice (optional, but a good opportunity for extra tang and flavor, especially for those omitting the fish sauce!). This Thai basil tofu stir fry is our latest addiction and will become yours too once you try! – Thai basil was used instead of Holy basil, so there was more of a licorice note rather than peppery. Finish with fresh lime juice (optional, but a good opportunity for extra tang and flavor, especially for those omitting the fish sauce!). Continue stir-frying 2 to 3 minutes. A few things that I changed, and some things I will change the next time I make it (because it has absolutely earned a spot in our fall recipe rotation) Serve over steamed rice! In a small bowl combine all sauce ingredients and set aside. Add the basil, and stir-fry until wilted. – I used chickpeas instead of mock chicken; I mushed up the chickpeas a bit with a potato masher to get a meatier texture. Thank you so much for such detailed instructions. Stir-Fry the Dish. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chile flakes. Tips for Vegetarian Thai Basil Tofu Stir Fry (Tofu Pad Krapow) Start with extra firm tofu. That definitely helps contribute to the meaty factor. This Vegan Pad Krapow, based on our Reader-Favorite recipe for Thai basil chicken, is a quick, tasty, and satisfying plant-based meal & takes just 10 mins! Stir in the onion, ginger, and garlic, and cook until lightly browned. Add the sugar, light soy sauce (add half the amount if using fish sauce), and dark soy sauce. Add tofu and basil and mix completely. This is crucial because it holds less water and its texture is most similar to ground meat for stir … :D So glad you’re enjoying the site. If you’re looking for a simple, satisfying vegan meal that can be made in 10 minutes, this Vegan Pad Krapow (Thai basil stir-fry) is for you! This vegetable stir fry tastes fantastic with noodles instead of brown rice! Warm a wok or large frying pan over medium-high heat. Could you, and if so how, use textured veg. That means figuring out vegan workarounds for many of our favorite dishes, and this is the second one I’ve cracked! Shelf Life: Enjoy Fresh / Serves: 3. You can’t really get them in store, only online at Butler Foods or Amazon. Keep in mind though, do not substitute the Thai Basil with Sweet Basil here. Amy prefers some percents of fat to cook stir-fried Thai basil, b ut the heat will melt down the fat, and you will have nothing left but fatty mushy ground pork with overseasoned meat.. Vegetarian fish sauce was used on the recommendation of our local Asian grocer, and it brought the funk nicely! Looking for more authentic recipes? Note: Thai basil has a slightly spicy flavor with a hint of licorice-like taste, but it can be hard to find. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. www.fussfreecooking.com/.../thai-beef-vegetables-basil-stir-fry That said, I think I bring a unique perspective to this experimentation, as a still ardent meat eater. Prepare the tofu per the instructions from the “Tofu Tutorial Post”. Add the zucchini and the stir-fry sauce. Watch closely. Cheers. A delicious, vegan, Thai noodle recipe everyone can enjoy! Hi Allison, I’m less familiar with textured vegetarian protein, but it sounds like you would rehydrate it separately and then saute and season as described, perhaps letting it get a bit browned. protein in this recipe? Add the sugar, light soy sauce (add half the amount if using fish sauce), and dark soy sauce. Because your pan is over high heat, the liquid should cook off very quickly. In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Then let the vegan chicken brown, stirring occasionally to sear it evenly. I made it with crumbled tofu – it was perfect :). Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin's the family artist, knitter, master of all things chili oil/condiments, and trailblazer of creative recipes with familiar flavors. Traditionally … It’s pre-cut into smaller chunks that, when minced, have the look and texture of ground meat. 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