Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao)

Name: Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao)
Total time: 30
Yield: 4
Ingredients: ½ lb firm tofu, crumbled and drained; ½ cup brown onion, diced; ½ lb pearl oyster mushrooms, chopped; red chili, sliced; 5 teaspoons ginger, finely chopped; 2 tomatoes, diced and deseeded; 1 cup water; 1 bunch fresh thai basil, or holy basil; ½ lime, juiced; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 ½ tablespoons vegan oyster sauce; 1 tablespoon coconut sugar; vegan fish sauce

Recipe by Shu-Chun Chuang from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

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½ lb firm tofu, crumbled and drained
•

½ cup brown onion, diced
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½ lb pearl oyster mushrooms, chopped
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red chili, sliced
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5 teaspoons ginger, finely chopped
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2 tomatoes, diced and deseeded
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1 cup water

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1 bunch fresh thai basil, or holy basil
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½ lime, juiced
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2 tablespoons light soy sauce
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1 tablespoon dark soy sauce
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2 ½ tablespoons vegan oyster sauce
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1 tablespoon coconut sugar
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vegan fish sauce

Instructions

Add tofu and crumble into a hot pan with oil and shallow-fry until it has golden crust outside.
Saute onions, ginger and red chili until aromatic. Add tomatoes, pearl oyster mushroom, and fried tofu crumbles.
Add light dark soy sauce, vegan oyster sauce and coconut sugar. Then add water, simmer and reduce the sauce by half.
Squeeze lime juice in and add Thai basil. Let basil wilt.
Serve warm.