Pad Kra Pao Tofu In Coconut Basil Glaze Recipe

About this recipe

Fragrant tofu is stir-fried with cabbage, garlic, and chili, then finished in a glossy coconut-basil glaze. It feels hearty and satisfying while keeping the carbs lighter and the protein strong.

Ingredients

• - Fresh Tofu
• 100 g Coconut Shredded
• 238 Ml Haitai Crushed Korean Pear Juice 해태Htb 갈아만든 배 238Ml
• - Juice - Pineapple
• 100 g Garlic
• 1 pc Cabbage
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Coconut Oil
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste
• 1 kg Water Chestnuts

Instructions

1. 1. Press the tofu for a few minutes, then cut it into bite-size cubes and shred the cabbage, slice the onion, and clean the basil leaves.
2. 2. In a small bowl, whisk together the soy sauce, tamarind paste, lime juice, grated coconut, and water until you have a loose glaze.
3. 3. Heat the coconut oil in a wok or wide pan over medium-high heat, then sear the tofu cubes until they turn lightly golden on two sides.
4. 4. Add the sliced onion, garlic, and chili, then stir-fry for about 30 seconds until the mixture smells fresh and fragrant.
5. 5. Toss in the cabbage and keep stirring so it softens slightly while still holding some crunch and bright color.
6. 6. Pour in the coconut glaze and cook for 1 to 2 minutes, letting it coat the tofu and vegetables in a shiny Thai-style finish.
7. 7. Turn off the heat, fold in the Thai basil leaves, and top with crushed peanuts before serving hot in two bowls.