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

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  14 oz or 397g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Green beans

  Snap beans, raw

  5 ³⁄₁₆ oz or 147g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno

  Pop Chips

  ½ oz or 14g

• Onions

  Raw

  ½ medium or 55g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Brown sugar

  2 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tsp or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 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.
2. Chop off the ends of the green beans. Slice into 1/2-inch pieces.
3. Heat a large skillet or cast iron pan or wok to medium high heat. Once hot, add in the oil.
4. 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.
5. In the same pan or wok over medium heat, add in the oil. Once hot, saute the onion until translucent, 2 minutes. Add in the garlic, ginger, chilies, and bell pepper. Saute 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.
6. 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.
7. 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.
8. 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.
9. Season with a pinch of salt and more soy sauce, if needed. Turn off the heat and serve over steamed rice. Enjoy!
10. Recipe by: Jeeca (source: https://thefoodietakesflight.com/vegan-thai-basil-tofu/)