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Thai-Style Tofu 'Pad Krapow'
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Thai-Style Tofu 'Pad Krapow'

Thai-Style Tofu 'Pad Krapow'

with Green Beans

Pad krapow is a popular dish in the Thai street food scene. In our version, ground tofu is stir-fried with aromatic ingredients such as ginger, garlic, lime and chili pepper, then served over fluffy rice.

Tags:
Quick Prep
Optional Spice
Allergens:
Soy
Anchovies/Anchois
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Tofu

(Contains Soy)

1 unit

Lime

1 unit

Chili Pepper

170 g

Green Beans

2 tbsp

Brown Sugar

56 g

Onion, chopped

¾ cup

Jasmine Rice

2 tbsp

Ginger-Garlic Puree

1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories520 kcal
Fat9 g
Saturated Fat1.5 g
Carbohydrate92 g
Sugar16 g
Dietary Fiber4 g
Protein22 g
Cholesterol0 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Add 1 cup water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, trim, then halve green beans.Zest, the juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with salt and pepper.Finely chop chili. (TIP: Remove seeds for less heat. We suggest using gloves when prepping chilies!)

Cook green beans
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer to a plate, then cover to keep warm.

Start tofu
4

Add 1 tbsp (2 tbsp) oil to the same pan, then onions and tofu.Cook, stirring often, until tofu is golden-brown all over, 6-7 min. Season with salt and pepper.Add chilies, brown sugar and ginger-garlic puree. (NOTE: Reference heat guide.) Cook, stirring often, until tofu mixture is fragrant and turns dark-brown, 2-3 min.

Finish tofu
5

Remove the pan from heat.Stir in lime zest, soy sauce, fish sauce, green beans, 2 tsp (4 tsp) lime juice and 2 tbsp (4 tbsp) water.Cook, stirring often, until green beans are warmed through, 1-2 min.

Finish and serve
6

Fluff rice with a fork, then season with salt and pepper, to taste. Divide rice between plates.Top with tofu stir-fry.Squeeze a lime wedge over top, if desired.

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