Vegetarian Thai Basil Rice

43 cookbooks

This Thai basil rice will delight vegetarians and meat eaters alike! Freezing and thawing tau kua before cooking it makes the texture feel 'meaty'.


Serves 1

12 Ingredients

100 g Extra Firm Tofu

1 handful Fresh Basil

40 g Yellow Bell Pepper

4 Chili Padi

2 clove Garlic

1 Large Red Onion

1 Egg

1/2 tsp Granulated Sugar

6 Tbsp Water

1 tsp Soy Sauce

2 Tbsp Mushroom Sauce

1 Cooked Rice

13 Steps

Steps 1

Freeze Extra Firm Tofu. Squeeze it dry. Crumble it until it resembles mince.

Steps 2

Mince Chili Padi.

Steps 3

Chop Yellow Bell Pepper into cubes.

Steps 4

Roughly chop Large Red Onion.

Steps 5

For the sauce, in a bowl, mix together Granulated Sugar, Water, Soy Sauce and Mushroom Sauce.

Steps 6

In a wok, add in oil on medium high heat. Sauté Garlic and chili padi together until golden brown.

Steps 7

Add onion and tau kua. Stir fry for a minute.

Steps 8

Throw in bell pepper and Fresh Basil. Continue to stir fry until basil has shrunken down.

Steps 9

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.

Steps 10

Transfer into a plate with warm Cooked Rice.

Steps 11

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.

Steps 12

Transfer the omelet into the dish. Serve warm.

Steps 13

Serve and enjoy!