Pad Krapow Het (Stir-Fried Mushrooms with Holy Basil)
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Ingredients
- 400 g chestnut mushrooms, sliced
- 150 g firm tofu, cubed
- 4 garlic cloves
- 3 fresh green chillies
- 2 tbsp vegetarian fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 25 g fresh holy basil or thai basil
Nutrition (per serving)
- Calories
- 99 kcal
- Protein
- 9.3 g
- Carbohydrate
- 6.7 g
- of which sugars
- 3.9 g
- Fat
- 3.5 g
- of which saturates
- 0.5 g
- Fibre
- 1.4 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and finely chop the green chillies.
- 2
Heat a little oil in a wok over a high heat and fry the garlic and chillies for 30 seconds until fragrant.
- 3
Add the mushrooms and stir-fry for 4 minutes until they soften and release their liquid.
- 4
Add the tofu and stir-fry for 2 minutes until heated through.
- 5
Season with the vegetarian fish sauce, soy sauce and palm sugar, and cook for 1 more minute until the liquid mostly evaporates.
- 6
Stir in the holy basil leaves until wilted and serve with jasmine rice.
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