Pad Kra Pao Tofu Salad Bowl
Ingredients
- 16oz firm tofu, drained well & mashed
- 1/2 cup King oyster mushrooms, chopped
- 1/2 cup packed Thai basil
- 3 Thai chilis, chopped
- 3 shallots, finely minced
- 3 cloves garlic, finely minced
- neutral oil
- salt
- white pepper
Sauce
- 3 tablespoons coconut amino or light soy sauce
- 2 tablespoons 'fish' sauce (recipe on highlights)
- 1 teaspoon dark soy sauce for color or sub with maple syrup/coconut sugar
Garnishes
- white Jasmine rice or your favorite grain
- cucumber slices
- red onion slices
- shredded butter lettuce
- lime wedges
- chili flakes
Preparation
In a heated non-stick pan, dry tofu crumbles until lightly brown by stirring continuously over low-med heat. Then, add 2 teaspoons oil & continue to stir fry until tofu turns golden brown.
Push tofu to the side of the pan, add a drizzle of oil then mushrooms & stir fry them for 2-3 mins or until mushrooms are fully cooked.
Create a well, add another 2 teaspoons oil, then sauté shallots & garlic until aromatic.
Add in the sauce & chilies & bring all ingredients together. Continue to cook by stirring constantly until the sauce is slightly reduced.
Finally, stir in Thai basil & give it a quick toss until all ingredients are well incorporated.
To serve, mix tofu mixture with white rice & garnish with cucumber, red onion along with shredded butter lettuce & a squeeze of lime juice.
