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Tofu Pad Krapow Moo

Tofu Pad Krapow Moo

with Thai Basil and Green Beans

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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
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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.