Vegan Thai Basil Tofu with Green Beans (Pad Krapow-Inspired)

Step 1

You can watch the video below or see the step-by-step images above to see how to make this recipe.

Step 2

Press tofu for at least 10 minutes to drain excess liquid. I like to wrap my tofu in a towel and place a weighted surface on top. Afterwards, place the tofu in a bowl and crumble the tofu with your hands or a fork.

Step 3

Chop off the ends of the green beans. Slice into 1/2-inch pieces.

Step 4

Heat a large skillet or cast iron pan or wok to medium high heat. Once hot, add in the oil.

Step 5

Increase to high heat and then add in the green beans. Leave untouched for 2 to 3 minutes or until browned on one side. Move the beans around and repeat this step until the beans are slightly charred, around 8 minutes in total. Remove the beans from the pan and set aside.

Step 6

In the same pan or wok over medium heat, add in the oil. Once hot, sauté the onion until translucent, 2 minutes. Add in the garlic, ginger, chilies, and bell pepper. Sauté for 3-4 minutes over medium heat until bell pepper is cooked through. Move the onions and bell peppers to the side of the pan.

Step 7

Add in the mashed tofu. Add the sugar, soy sauces, vegetarian oyster sauce (if using), and white pepper. Mix the tofu to coat in the sauces.

Step 8

Turn up the heat to medium high and and leave to cook over medium high heat, mixing around every 2 minutes until the tofu dries up. Mix everything (the tofu and bell pepper/onion mix) and then leave the tofu to cook for a bit longer until it resembles minced meat and is lightly brown, around 10 minutes in total.

Step 9

Add in the Thai basil leaves. Mix well and cook for 2 minutes over medium high heat until the basil leaves have wilted. Add back in the green beans.

Step 10

Season with a pinch of salt and more soy sauce, if needed. Turn off the heat and serve over steamed rice. Enjoy!