Spicy Thai Basil Tofu (Pad Krapow Tofu)
Ingredients
- ~ 1 package of firm tofu, drained and mashed
- ~ 1/2 cup packed Thai basil leaves
- ~ 7-8 Thai chilies, chopped
- ~ 5 cloves garlic, minced
- ~ 3-4 shallots, minced
- ~ 3 tablespoons coconut amino
- ~ 1 tablespoon soy sauce
- ~ 3 tablespoons 'fish' sauce*
- ~ 3 teaspoons coconut sugar
- ~ 1 teaspoon salt
- ~ 1 tablespoon ? oil
Preparation
Whisk coconut amino, soy sauce, 'fish' sauce, sugar and salt in a bowl until well combined, set aside
In a nonstick pan with low-medium heat (no oil), pan-fry mashed tofu until golden brown to get the chewy texture
Using the same pan, push tofu aside, add 3 teaspoons oil and sauté garlic and shallots until soft. Add half the sauce, mix with tofu and let simmer for 2 minutes. Then, add chilies and remaining sauce and let the sauce thicken (when sugar caramelized). Finally, stir in basil and serve warm with your favorite grain
Closest sub that I can think of for fish sauce: 1 tablespoon sugar, juice of 1 lime, 1 tablespoon soy sauce, 1 tablespoon water, and chopped Thai chilies