Spicy Tofoo with Thai Basil and Green Beans
This spicy Thai basil tofu is our meat-free take on the classic Thai street food pad kra pao - crumbled Tofoo fried until crisp and golden, stir-fried with green beans, fresh chilli and fragrant Thai basil, then finished with a savoury-sweet sauce. Ready in just 15 minutes, it's fiery, fast, and full of flavour, making it a genuine midweek staple rather than an occasional treat.
- Serves: 2 people
- Prep: 5 mins
- Cooking: 10 mins
Ingredients
280g Naked Tofoo
large handful of green beans, sliced in half
2 cloves garlic, chopped
1 green finger chilli, sliced
2 spring onions, sliced
Handful of thai basil leaves
1 tsp palm sugar or soft brown sugar
1 tbsp soy sauce
1 tsp vegan fish sauce
Steamed rice to serve
Optional extras to serve: slices of cucumber, spring onions, chilli oil, sesame seeds.
Get started
- Crumble the Tofoo until it resembles mince.
- Heat a little oil in a large frying pan or wok and add the crumbled Tofoo. Cook until crisp and golden.
- Once the Tofoo is cooked, add the green beans, spring onions, chilli and garlic and stir fry for 5 minutes until fragrant. Add the sugar, soy sauce and vegan fish sauce and cook for another 2 minutes. Stir in the Thai basil. Cook for another minute.
- Serve over steamed rice.
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