Pad Krapow Tofu by @fitgreenmind

≈ 28 min

3 servings

🫘

400 g

Tempeh

🌶️

1

Chili

🧄

4.5 cloves

Garlic

🫗

45 ml

Oil

🥢

15 ml

Sweet soy sauce

🥢

15 ml

Dark soy sauce

🍬

0.3 g

Sugar

🥢

15 ml

Light soy sauce

🌿

30 g

Thai basil

🫛

60 g

Green beans

  1. Tear
    • tempeh

    Tear 400 g of tempeh into bite-size uneven chunks.

  2. Chop
    • chili pepper
    • garlic

    Finely chop 1 chili pepper and 4 to 5 garlic cloves into a chunky paste.

  3. Chop
    • green beans
    • Thai basil

    Chop the green beans into small pieces and set aside 1 bunch of Thai basil leaves.

  4. Combine
    • sweet soy sauce
    • Sugar

    Combine 1 tbsp sweet soy sauce, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, and a pinch of sugar in a bowl.

  5. Heat
    • cooking oil

    Heat 3 tbsp cooking oil in a wok or frying pan over medium-high heat.

  6. Fry
    • chili pepper
    • garlic

    Fry the chili-garlic paste for 2 to 3 minutes until fragrant.

  7. Add
    • tempeh

    Add the torn tempeh and stir-fry until lightly browned.

  8. Pour
    • sweet soy sauce
    • Tempeh

    Pour the prepared soy sauce mixture over the tempeh and stir to coat.

  9. Add
    • green beans

    Add the chopped green beans and stir-fry for 2 to 3 minutes until tender but still crisp.

  10. Stir
    • Thai basil

    Stir in the Thai basil and cook just until wilted.

  11. Divide
    • cooked rice
    • Tempeh

    Divide cooked rice among 3 bowls and spoon the tempeh stir-fry over it.

Pad Krapow Tofu by @fitgreenmind

≈ 28 min

3 servings

🫘

400 g

Tempeh

🌶️

1

Chili

🧄

4.5 cloves

Garlic

🫗

45 ml

Oil

🥢

15 ml

Sweet soy sauce

🥢

15 ml

Dark soy sauce

🍬

0.3 g

Sugar

🥢

15 ml

Light soy sauce

🌿

30 g

Thai basil

🫛

60 g

Green beans

Preparation Steps

  1. Step 1/11

    Tear 400 g of tempeh into bite-size uneven chunks.

    🫘tempeh
    🪵cutting board

  2. Step 2/11

    Finely chop 1 chili pepper and 4 to 5 garlic cloves into a chunky paste.

    🌶️chili pepper
    🧄garlic
    🔪knife
    🪵cutting board

  3. Step 3/11

    Chop the green beans into small pieces and set aside 1 bunch of Thai basil leaves.

    🫛green beans
    🌿Thai basil
    🔪knife
    🪵cutting board

  4. Step 4/11

    Combine 1 tbsp sweet soy sauce, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, and a pinch of sugar in a bowl.

    🥢sweet soy sauce
    🥢dark soy sauce
    🥢light soy sauce
    🍬sugar
    🥣mixing bowl
    🥄measuring spoon

  5. Step 5/11

    Heat 3 tbsp cooking oil in a wok or frying pan over medium-high heat.

    🫗cooking oil

  6. Step 6/11

    Fry the chili-garlic paste for 2 to 3 minutes until fragrant.

    🌶️chili pepper
    🧄garlic
    🥄wooden spoon

  7. Step 7/11

    Add the torn tempeh and stir-fry until lightly browned.

    🫘tempeh
    🥄wooden spoon

  8. Step 8/11

    Pour the prepared soy sauce mixture over the tempeh and stir to coat.

    🥢sweet soy sauce
    🥢dark soy sauce
    🥢light soy sauce
    🍬sugar
    🥄wooden spoon

  9. Step 9/11

    Add the chopped green beans and stir-fry for 2 to 3 minutes until tender but still crisp.

    🫛green beans
    🥄wooden spoon

  10. Step 10/11

    Stir in the Thai basil and cook just until wilted.

    🌿Thai basil
    🥄wooden spoon

  11. Step 11/11

    Divide cooked rice among 3 bowls and spoon the tempeh stir-fry over it.

    🍚cooked rice
    🥄wooden spoon

Composition

Ingredients

Types

Plant Protein, Fermented Foods, Vegetables, Aromatics, Condiments, Sauces, Sweeteners, Herbs, Legumes

Ingredients

Tempeh, Chili, Garlic, Oil, Sweet soy sauce, Dark soy sauce, Sugar, Light soy sauce, Thai basil, Green beans

Notes

Oil (a few tablespoons), Thai basil (holy basil preferred, or regular basil as substitute), Green beans (chopped)

Allergens

Soy, Gluten, Legumes

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free

Calories

520 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 58g, Fat: 22g, Fiber: 6g, Sugars: 8g, Saturated Fat: 4g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 5.2mg, Potassium: 590mg, Sodium: 1540mg, Magnesium: 85mg

Vitamins

Vitamin C: 12mg, Vitamin K: 25mcg, Folate: 100mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

8 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, mixing bowl, wooden spoon, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Thai, Southeast Asian

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Chewy, Tender, Crisp, Saucy

Flavors

Savory, Umami, Spicy, Sweet, Herbal, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool before refrigerating,Store in an airtight container,Keep rice and stir-fry in separate containers when possible), freezer : 60 days (Freeze in an airtight freezer-safe container,Freeze the tempeh stir-fry separately from rice for best texture,Reheat until steaming hot)