This Thai basil rice will delight vegetarians and meat eaters alike!
Freezing and thawing tau kua before cooking it makes the texture feel 'meaty'.
Extra Firm Tofu
, thawed, rinsed
Yellow Bell Peppers
Red Bird's Eye Chili Pepper
or Oyster Sauce
Extra Firm Tofu (3.5 oz)
. Squeeze it dry. Crumble it until it resembles mince.
Red Bird's Eye Chili Pepper (4)
Yellow Bell Peppers (1/4 cup)
Red Onion (1)
For the sauce, in a bowl, mix together
Granulated Sugar (1/2 tsp)
Water (1/3 cup)
Soy Sauce (1 tsp)
Mushroom Sauce (2 Tbsp)
In a wok, add in oil on medium high heat. Sauté
Garlic (2 cloves)
and chili padi together until golden brown.
Add onion and tau kua. Stir fry for a minute.
Throw in bell pepper and
Fresh Basil (1 handful)
. Continue to stir fry until basil has shrunken down.
Bring the heat down to low and drizzle in the sauce. Let it cook until sauce is absorbed by tau kua and sauce is thickened. Add some extra water if needed.
Transfer into a plate with warm
White Rice (1 serving)
. Heat up oil in your wok to medium-high heat and add in the egg. Let it cook until golden brown on each side.
Transfer the omelet into the dish. Serve warm.
Serve and enjoy!
Nutrition Per Serving
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