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.