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SideChef
Recipes
Dairy-Free
Vegetarian Thai Basil Rice

12 INGREDIENTS • 13 STEPS • 30MINS

Vegetarian Thai Basil Rice

Recipe

4.7

3 ratings
This Thai basil rice will delight vegetarians and meat eaters alike!
Freezing and thawing tau kua before cooking it makes the texture feel 'meaty'.
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This Thai basil rice will delight vegetarians and meat eaters alike!
Freezing and thawing tau kua before cooking it makes the texture feel 'meaty'.
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

30MINS

Total Time

$5.84

Cost Per Serving

Ingredients

Servings
1
us / metric
Extra Firm Tofu
3.5 oz
Extra Firm Tofu, thawed, rinsed
Fresh Basil
1 handful
Fresh Basil
Yellow Bell Pepper
1/4 cup
Yellow Bell Pepper
Red Bird's Eye Chili Pepper
4
Red Bird's Eye Chili Pepper
Garlic
2 cloves
Garlic, minced
Red Onion
1
Large Red Onion
Egg
1

Sponsored

Eggland's Best Classic Egg
Granulated Sugar
1/2 tsp
Granulated Sugar
Water
1/3 cup
Water
Soy Sauce
1 tsp
Soy Sauce
Mushroom Sauce
2 Tbsp
Mushroom Sauce
or Oyster Sauce
White Rice
1/3 cup
White Rice
1 cup cooked rice per 1 serving

Nutrition Per Serving

VIEW ALL
Calories
517
Fat
11.1 g
Protein
24.4 g
Carbs
81.5 g
Love This Recipe?
Add to plan
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Vegetarian Thai Basil Rice
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author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

Cooking Instructions

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step 1
Freeze Extra Firm Tofu (3.5 oz). Squeeze it dry. Crumble it until it resembles mince.
step 1 Freeze Extra Firm Tofu (3.5 oz). Squeeze it dry. Crumble it until it resembles mince.
step 2
Mince Red Bird's Eye Chili Pepper (4).
step 2 Mince Red Bird's Eye Chili Pepper (4).
step 3
Chop Yellow Bell Pepper (1/4 cup) into cubes.
step 3 Chop Yellow Bell Pepper (1/4 cup) into cubes.
step 4
Roughly chop Red Onion (1).
step 4 Roughly chop Red Onion (1).
step 5
For the sauce, in a bowl, mix together Granulated Sugar (1/2 tsp), Water (1/3 cup), Soy Sauce (1 tsp) and Mushroom Sauce (2 Tbsp).
step 5 For the sauce, in a bowl, mix together Granulated Sugar (1/2 tsp), Water (1/3 cup), Soy Sauce (1 tsp) and Mushroom Sauce (2 Tbsp).
step 6
In a wok, add in oil on medium high heat. Sauté Garlic (2 cloves) and chili padi together until golden brown.
step 6 In a wok, add in oil on medium high heat. Sauté Garlic (2 cloves) and chili padi together until golden brown.
step 7
Add onion and tau kua. Stir fry for a minute.
step 7 Add onion and tau kua. Stir fry for a minute.
step 8
Throw in bell pepper and Fresh Basil (1 handful). Continue to stir fry until basil has shrunken down.
step 8 Throw in bell pepper and Fresh Basil (1 handful). Continue to stir fry until basil has shrunken down.
step 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.
step 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.
step 10
Transfer to a plate with cooked White Rice (1/3 cup).
step 10 Transfer to a plate with cooked White Rice (1/3 cup).
step 11
Beat an Eggland's Best Classic Egg (1). Heat up oil in your wok to medium-high heat and add in the egg. Let it cook until golden brown on each side.
step 11 Beat an Eggland's Best Classic Egg (1). Heat up oil in your wok to medium-high heat and add in the egg. Let it cook until golden brown on each side.
step 12
Transfer the omelet into the dish. Serve warm.
step 12 Transfer the omelet into the dish. Serve warm.
step 13
Serve and enjoy!
step 13 Serve and enjoy!

Tags

Dairy-Free
Lunch
Shellfish-Free
Dinner
Mushrooms
Fall
Vegetarian
Quick & Easy
Rice
Tofu & Tempeh
Vegetables
Thai
Winter
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