This vegan version of the ever so popular pad gaprao was an instant hit when I first made it. My unsuspecting carnivorous husband devoured it, and was surprised when I told him it was vegan. (Not even a drop of fish sauce??) Put it on top of hot jasmine rice and it’s really all you need for a simple meal, but if you eat eggs, try serving it with a runny fried egg, the way we love to do it in Thailand.
Can’t find holy basil? Substitute Italian basil. Thai basil can also be used, but the flavour of Italian basil is more similar to that of holy basil than to Thai basil.
Tofu and Mushroom Stir Fry With Holy Basil
A vegan interpretation of a traditional Thai pad grapao. Extra-firm tofu is crumbled by hand to emulate a meaty texture, and Thai chilies are added for heat.
Ingredients
- 12 oz extra firm tofu drained
- 4 oz fresh shiitake mushrooms
- 2 to 3 Thai chilies or as many as you can handle
- handle
- 1/3 cup chopped mild red peppers
- 7 cloves garlic
- 2 tbsp soy sauce
- 2 tsp Thai seasoning sauce
- ½ to 1 tsp black or dark soy sauce optional
- 2 tbsp neutral oil like canola
- ¼ large large yellow diced
- 2 tsp 10 ml granulated sugar
- 1½ cups holy basil or Italian basil leaves
Fried Eggs (Optional)
- oil for frying eggs
- 4 eggs
To Serve
- Jasmine rice for serving
Instructions
Tofu and Mushroom Stir Fry with Holy Basil
- Crumble the tofu with your hands into rough chunks that resemble cooked ground meat, then place them on a paper towel–lined plate to absorb excess moisture.
- If the shiitake mushrooms have thick stems, cut them off, then slice the caps into ¼-inch (6 mm) slices. Using a mortar and pestle, pound the Thai chilies until fine, then add the mild red peppers and garlic and pound into a rough paste.
- Make the sauce in a small bowl by combining the soy sauce, seasoning sauce, and ½ teaspoon (2 ml) black soy sauce.
- If you’re making fried eggs, make them now (see instructions below).
- Place a wok on medium heat and add the oil and garlic-chili paste. Once the garlic is bubbling, keep stirring for about 2 minutes, until aromatic and the garlic starts to turn golden.
- Add the onions and mushrooms, then turn the heat up to high and cook for 1 minute, until the mushrooms are wilted. Add the tofu, sauce, and sugar, then toss for 2 to 3 minutes, until any pooling liquid in the pan has dried up. If you want a darker colour, add a little more black soy sauce.
- Turn off the heat and add the basil, tossing just until wilted. Taste and adjust the seasoning with soy sauce and sugar as needed.
- Plate and serve with jasmine rice. If serving as a one-dish meal, place the rice on a plate, spoon the tofu over it, and top everything with the fried egg.
Fried Egg
- In a small nonstick frying pan, heat about 1/3 inch (8 mm ) of oil over medium-high heat. Test the temperature of the oil by adding a little piece of vegetable scrap, like the garlic or pepper, and it should bubble excitedly right away.
- Once the oil is hot, add 1 egg. The white should bubble up right away. Using a spoon to occasionally baste the top of the egg with oil to help it cook faster, cook for about 1 minute for a runny yolk, or 2 minutes for a set yolk. You want the white crispy and browned, so if it’s not browning, turn up the heat. Remove the egg from the pan and drain on paper towel; repeat with the remaining eggs.
Notes
The right amount of spice for pad gaprao
I usually say you can make things as spicy as you want, but for the real pad gaprao experience, you should make it as spicy as you can handle! But it's not just about the heat, as chilies also provide flavour that's important to this dish. This is why we use mild and hot chilies; the mild ones add the needed chili flavour without making the dish too spicy. Red bell pepper will work, but preferably something smaller and less watery. The seeds and pith can be removed to reduce heat.
