Plat
Thai Basil Tofu (Tofu Pad Krapow)
35 minPour 2Nutri-Score B€€
B
35 min
35 minThai Basil Tofu (Tofu Pad Krapow)
recette de
My Vegetarian Roots
@myvegetarianroots
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
firm tofu (pressed and cut into cubes)Produits frais400 g
soy sauceÉpicerie30 ml- dark soy sauceÉpicerie15 ml
vegan oyster sauceÉpicerie30 ml
maple syrupÉpicerie10 ml
garlic (finely chopped)Fruits et légumes4 morceaux
Thai chilies (sliced)Fruits et légumes3 morceaux
shallot (thinly sliced)Fruits et légumes1 morceau- Thai basil (leaves picked)Fruits et légumes30 g
- vegetable oilÉpicerie30 ml
- cornstarchÉpicerie15 g
jasmine rice (rinsed)Céréales150 g
par portion
Nutrition
628kcal
- Glucides
- 73 g
- Protéines
- 23 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
Poêle
Casserole
pas à pas
Préparation
- Étape 1
Press and cube the tofu
- Press the tofu to remove excess water.
- Cut the tofu into bite-sized cubes and toss with cornstarch.
- Étape 2
Bake the tofu
- Spread the tofu cubes on a baking tray.
- Bake at 200 °C until golden and crisp, turning halfway.
- Étape 3
Mix the sauce
- Combine the soy sauce, dark soy sauce, vegan oyster sauce and maple syrup in a bowl.
- Stir well and set aside.
- Étape 4
Aromatics
- Heat the vegetable oil in a frying pan over medium-high heat.
- Add the garlic, chilies and shallot and stir-fry until fragrant.
- Étape 5
Add tofu and sauce
- Add the baked tofu to the pan.
- Pour in the sauce and toss to coat everything evenly.
- Étape 6
Finish with basil
- Turn off the heat and fold in the Thai basil leaves until just wilted.
- Étape 7
Serve
- Serve the tofu hot over steamed jasmine rice.