Pad Pak Tofu (Thai Stir-Fried Vegetables with Tofu)

Name: Pad Pak Tofu (Thai Stir-Fried Vegetables with Tofu)
Cuisine: Thailand
Ingredients: 300 g Extra-firm tofu; 2 tbsp Neutral oil; 4 cloves, minced Garlic; 1–2, optional Thai bird's eye chilies; 150 g Broccoli florets; 1 medium, thin diagonal slices Carrot; 80 g, halved Baby corn; 100 g, sliced Mushrooms; 150 g, chunked Napa or green cabbage; 1, sliced Red bell pepper; 2, cut into 4 cm lengths Spring onions; 1½ tbsp Vegetarian oyster (mushroom) sauce; 1 tbsp Light soy sauce; 1 tsp Sugar; ¼ tsp White pepper; 3 tbsp Water; 1 tsp (slurry) Cornstarch + 1 tbsp water

A recipe from Thailand.

🇹🇭 ThailandthailandthaiveganstirFryquickvegetariandairyFreebudgethalal

Pad Pak Tofu (Thai Stir-Fried Vegetables with Tofu)

Nutrition (per serving)

365Calories

22 gProtein

24 gCarbs

20 gFat

9 gSugar

1100 mgSalt

Ingredients

300 g Extra-firm tofu
2 tbsp Neutral oil
4 cloves, minced Garlic
1–2, optional Thai bird's eye chilies
150 g Broccoli florets
1 medium, thin diagonal slices Carrot
80 g, halved Baby corn
100 g, sliced Mushrooms
150 g, chunked Napa or green cabbage
1, sliced Red bell pepper
2, cut into 4 cm lengths Spring onions
1½ tbsp Vegetarian oyster (mushroom) sauce
1 tbsp Light soy sauce
1 tsp Sugar
¼ tsp White pepper
3 tbsp Water
1 tsp (slurry) Cornstarch + 1 tbsp water

Method

Press the tofu under a weight for 15 minutes, pat dry and cut into 2 cm cubes.
Stir the oyster sauce, soy sauce, sugar, white pepper and 3 tbsp water together in a small bowl.
Heat 1 tbsp oil in a wok over high heat. Fry the tofu until golden on most sides, 5–6 minutes, then lift out.
Add the remaining oil and stir-fry the garlic and chilies for 15 seconds.
Add carrot and broccoli and stir-fry 2 minutes, adding a splash of water if the wok gets dry.
Add baby corn, mushrooms, cabbage and bell pepper and stir-fry 2–3 minutes until crisp-tender.
Pour in the sauce, return the tofu and toss for 1 minute. Stir in the cornstarch slurry to make a light glaze, then add the spring onions.
Serve at once with jasmine rice (about 160 g cooked rice adds roughly 200 kcal). Macros shown are for the stir-fry only.