Tofu Pad Krapow Moo
with Thai Basil and Green Beans
Pad krapow moo is a popular dish in the Thai street food scene. We've swapped out ground pork for tofu in this veggie swap. If you want to serve a fried egg on the side, we heartily recommend it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ unit
Basmati Rice
1 unit
Chili Pepper
56 unit
Red Onion, sliced
1 g
Lime
6 g
Garlic
30 tbsp
Ginger
2 tbsp
Brown Sugar
3 g
Soy Sauce
(Contains Soy, Sulphites, Wheat)
7 g
Thai Basil
350 g
Extra-Firm Tofu
(Contains Soy)
170 g
Green Beans
Not included in your delivery
2 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Instructions
In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!
Wash and dry all produce.* In a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Add rice, then reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, pat tofu dry with paper towel. To a medium bowl, add dried tofu. Using a potato masher, mash tofu into pea-sized pieces. Season with salt and pepper. Set aside. Cut stems off green beans, if needed, then cut in half. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then cut lime(s) into wedges. Finely chop chili, removing seeds for less heat.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and onions. Season with pepper. Cook, stirring occasionally, until green beans are lightly browned, 4-5 min. Transfer to a plate and set aside.
To the same pan, add another 1 tbsp oil (dbl for 4 ppl). Add ginger, garlic and 1/4 tsp chili. (NOTE: Reference heat guide in Start Strong). Cook, stirring together, until fragrant, 1-2 min. Add tofu. Cook, breaking up any larger pieces with a spoon, until tofu is golden-brown all over, 6-7 min.
To the same pan, add 1 tsp soy (dbl for 4 ppl) and sprinkle brown sugar over tofu mixture. Cook, stirring often, until tofu is dark golden-brown, 2-3 min. Stir in lime zest, green bean mixture, remaining soy sauce and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any brown bits from bottom of the pan, until warmed through, 1 min.
Fluff rice with a fork and season with salt. Divide rice between plates and top with tofu mixture. Tear over Thai basil leaves and squeeze over a lime wedge, if desired.
