Pad krapow for vegans.
The recipe I used is adapted from NYT Cooking.
Ingredients:
Per 3-4 servings:
- 3 tablespoons neutral oil
- 1.5 cups diced peppers (I used a mix of green, red, and yellow peppers)
- 1 cup broccoli
- 5 garlic cloves, minced
- 2 14-oz packages extra firm tofu
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- juice of 1/2 lime, with other half saved for the garnish
- 1 cup Thai basil leaves
- 1-2 scallions, sliced
- salt, to taste (I didn’t need to add any and you may not either)
Instructions:
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Send your tofu to jail (the tofu press) and then set aside.
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In a large pot, add the oil. When heated, add the peppers, broccoli, and garlic. Cook for around 10 minutes, stirring occasionally.
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When veggies are soft, add the tofu by breaking into bite-sized chunks directly over the pot. Add the soy sauces and stir gently for around 5 minutes.
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Add the lime juice and Thai basil leaves. Give it a good stir and add salt if you need.
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Garnish with the lime and scallions. Enjoy as is or with some rice.