Pad Kra Pao Tofu Crunch Recipe

About this recipe

Fragrant tofu is stir-fried with garlic, chilies, cabbage, mushrooms, and Thai basil, then finished with coconut, lime, and tamarind for a bright Thai-style glaze. It eats like a satisfying lunch while staying light, savory, and full of fresh herbal flavor.

Ingredients

• - Fresh Tofu
• 500g Good Life Raw Peanuts 500 G
• - Grated Coconut
• 100 g Tamarind Paste
• - Juice - Pineapple
• 100 g Garlic
• 200 ml Mustard Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 90 g Dark Soy Sauce
• 400 g Cabbage (Patta Gobhi)

Instructions

1. 1. Press the tofu briefly, then cut it into bite-size cubes and slice the cabbage, mushrooms, onion, and chilies before you start cooking.
2. 2. Mix the soy sauce, lime juice, tamarind paste, and 2 tablespoons of water in a small bowl to make a quick Thai stir-fry sauce.
3. 3. Heat half of the oil in a wok or wide pan, toast the peanuts until lightly golden, then remove them and keep them aside.
4. 4. Add the remaining oil, garlic, onion, and chilies to the pan, and stir-fry for about 30 seconds until the aroma turns fragrant.
5. 5. Toss in the mushrooms and cabbage, then cook on high heat until they soften slightly but still keep a little bite.
6. 6. Push the vegetables to one side, add the tofu cubes, and sear them gently before pouring in the sauce and grated coconut.
7. 7. Stir everything together for one final minute, fold in the Thai basil and toasted peanuts, then serve the stir-fry hot.