national vegetarian week

Recipe: Thai tofu stir fry from Rosa’s Thai Cafe

Pad Kra Prow is a national dish found on many a Thai street corner, and that includes the vegetarian version. In Thailand they use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time. Try this recipe for tofu and basil stir fry from Rosa’s Thai for National Vegetarian Week

Ingredients for 12 macarons:
  • Three red bird’s eye chillies
  • Three garlic cloves
  • Two tablespoons vegetable oil
  • 150g (5½oz) firm tofu or textured vegetable protein, cut into chunks
  • One tablespoon light soy sauce
  • ½ tablespoon dark soy sauce
  • ½ tablespoon sugar
  • pinch of white pepper
  • ½ onion, chopped
  • ¼ red pepper, sliced
  • ¼ yellow pepper, sliced
  • 30g (1oz) yard-long beans or green beans, cut into 2cm
  • (¾ inch) pieces
  • Handful of holy basil leaves
  • Two kaffir lime leaves, chopped
  • Steamed jasmine rice to serve
  • Using either a pestle and mortar, grind the chillies and garlic to a paste
  • Heat the oil in a wok set over a high heat
  • Add the chilli and garlic mixture
  • Stir-fry for about 30 seconds, until nice and golden brown
  • Now add the tofu or TVP chunks, both soy sauces, the palm sugar and white pepper
  • Cook, tossing everything around in the pan, for about one minute, until the tofu or TVP is well coated and has taken on a little colour from the sauces
  • Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together
  • Throw in the basil and lime leaves and stir-fry for a further 30 seconds
  • Serve immediately with jasmine rice

Find the recipe in to Rosa’s Thai Cafe: The Vegetarian Cookbook