Vegetarian Thai Basil Rice
This Thai basil rice will delight vegetarians and meat eaters alike! Freezing and thawing tau kua before cooking it makes the texture feel 'meaty'.
100 g Extra Firm Tofu
1 handful Fresh Basil
40 g Yellow Bell Pepper
4 Bird's Eye Chili Pepper
2 clove Garlic
1 Red Onion
1/2 tsp Granulated Sugar
6 Tbsp Water
1 tsp Soy Sauce
2 Tbsp Mushroom Sauce
1 White Rice
Freeze Extra Firm Tofu. Squeeze it dry. Crumble it until it resembles mince.
Mince Bird's Eye Chili Pepper.
Chop Yellow Bell Pepper into cubes.
Roughly chop Red Onion.
For the sauce, in a bowl, mix together Granulated Sugar, Water, Soy Sauce and Mushroom Sauce.
In a wok, add in oil on medium high heat. Sauté Garlic and chili padi together until golden brown.
Add onion and tau kua. Stir fry for a minute.
Throw in bell pepper and Fresh Basil. 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.
Beat an Egg. 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!