I mostly eat seasonal and local produce, simply because I feel that it is healthy. But from time to time I really like to go to Asian food stores and discover new exotic and exciting veggies, herbs and fruits. So a couple of days ago I went to a large Asian store and got some various Asian herbs, including Thai basil. I know this basil is typical for Thai food, although I never went to Thailand. The closest thing of going to Thailand has to be a Thai restaurant! One of the standard dishes you can get there is Gai Pad Krapow, which is chicken with Thai basil. Since I don’t eat any animal products, but love adapting recipes I wanted to make this dish. You need Thai basil to do so. In this dish I use tofu as a meat substitute. The result of my Tofu Pad Krapow is really tasty and delicious. So if you’re in a hurry and want to eat some plantbased Thai food this is the dish for you!
ingredients (serves 2-3)
- 1 packet of medium firm tofu (250 grams)
- 45-50 leaves of Thai Basil, washed
- 2 red chillies, chopped (take out seeds if you want a milder version)
- 4-5 cloves of garlic, chopped
- 3-4 tablespoons of Tamari or Shoyu sauce
- 1 teaspoon of coconut nectar or maple syrup
- 1 teaspoon of wakame powder*
- 3 tablespoons of water
Drain and crumble your packet of tofu. Put on a pan or wok over medium high heat and add a splash of water. Add the chillies and garlic and stir fry in the water, if needed add some more water to prevent burning. If the garlic is golden brown add your tofu, tamari, coconut nectar (or maple syrup), wakame (or kelp powder) and the 3 tablespoons of water. Stir fry this for 60 seconds and add the Thai basil. Stir fry until the leaves are wilted and serve. This dish can be served with rice noodles or cooked rice.
*wakame powder is easily made yourself by crumbling up some wakame and grind it in a coffee maker. You can also use another seaweed powder, like kelp, that you can buy from health food stores. The powder isn’t essential but I use it to mimic fish sauce that is commonly used in Thai food.