Vegetarian Phad Ka Prao
Discover the vibrant flavors of Vegetarian Phad Ka Prao, a Thai-inspired stir-fry that's bursting with bold, aromatic ingredients. This plant-based version of the classic dish swaps protein for golden, crispy tofu and showcases a colorful medley of fresh vegetables like red bell peppers, green beans, and baby corn. Infused with garlic, bird’s eye chilies, and fragrant basil leaves, every bite delivers a delightful balance of spice and sweetness, thanks to a savory sauce crafted from soy and vegetarian oyster sauces. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners and pairs beautifully with fluffy jasmine rice for a satisfying meal. Whether you're seeking authentic Thai flavors or a versatile vegetarian dish, Vegetarian Phad Ka Prao will be your new favorite comfort food.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 3 tablespoons vegetable oil
- 4 units garlic cloves, minced
- 4 units bird's eye chilies, sliced
- 1 unit red bell pepper, sliced
- 200 grams green beans, cut into 1-inch pieces
- 150 grams baby corn, sliced
- 3 tablespoons soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 1 cup fresh basil leaves
- 4 servings cooked jasmine rice, for serving
Instructions
Cut the tofu into small cubes. Pat dry with paper towels to remove excess moisture.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the cubed tofu to the skillet. Cook until golden and crispy, about 6-8 minutes, turning occasionally. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add minced garlic and sliced bird's eye chilies to the oil. Stir-fry for about 30 seconds until fragrant, but be careful not to burn the garlic.
Add the sliced red bell pepper, green beans, and baby corn to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix soy sauce, vegetarian oyster sauce, sugar, and water until combined.
Return the tofu to the skillet and pour the sauce mixture over the tofu and vegetables. Stir well to coat everything evenly. Let it cook for another 2-3 minutes.
Add the fresh basil leaves to the skillet. Stir-fry for about 1 minute until the basil is wilted and fragrant.
Serve the Vegetarian Phad Ka Prao hot with cooked jasmine rice.
Nutrition Facts
Calories |
2022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 37.3 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2957 mg | 227% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2290 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
