HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTofu Pad Krapow Moo
topBanner
Tofu Pad Krapow Moo

Tofu Pad Krapow Moo

with Thai Basil and Green Beans

Read more

Pad krapow moo is a popular dish in the Thai street food scene. We've swapped out ground pork for tofu in this veggie swap. If you want to serve a fried egg on the side, we heartily recommend it!

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ unit

Basmati Rice

1 unit

Red Chili Pepper

56 unit

Red Onion, sliced

1 g

Lime

6 g

Garlic

30 tbsp

Ginger

2 tbsp

Brown Sugar

3 g

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

7 g

Thai Basil

350 g

Extra-Firm Tofu

(ContainsSoy/Soja)

170 g

Green Beans

Not included in your delivery

2 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories840 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate89 g
Sugar18 g
Dietary Fiber8 g
Protein46 g
Cholesterol0 mg
Sodium1200 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!

Wash and dry all produce.* In a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Add rice, then reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

2

Meanwhile, pat tofu dry with paper towel. To a medium bowl, add dried tofu. Using a potato masher, mash tofu into pea-sized pieces. Season with salt and pepper. Set aside. Cut stems off green beans, if needed, then cut in half. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then cut lime(s) into wedges. Finely chop chili, removing seeds for less heat.

3

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and onions. Season with pepper. Cook, stirring occasionally, until green beans are lightly browned, 4-5 min. Transfer to a plate and set aside.

4

To the same pan, add another 1 tbsp oil (dbl for 4 ppl). Add ginger, garlic and 1/4 tsp chili. (NOTE: Reference heat guide in Start Strong). Cook, stirring together, until fragrant, 1-2 min. Add tofu. Cook, breaking up any larger pieces with a spoon, until tofu is golden-brown all over, 6-7 min.

5

To the same pan, add 1 tsp soy (dbl for 4 ppl) and sprinkle brown sugar over tofu mixture. Cook, stirring often, until tofu is dark golden-brown, 2-3 min. Stir in lime zest, green bean mixture, remaining soy sauce and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any brown bits from bottom of the pan, until warmed through, 1 min.

6

Fluff rice with a fork and season with salt. Divide rice between plates and top with tofu mixture. Tear over Thai basil leaves and squeeze over a lime wedge, if desired.