Tofu Pad Krapow

Ingredients

• 1 block regular firm tofu, 600g
• Handful of Thai birds eye chill, whole ( to taste - reduce or add more if required)
• 1.5 cup packed Thai holy basil
• 4 cloves garlic, chopped
• 1/2 medium sized onion, chopped
• 1 large shallot, chopped
• 1 tbsp Squid Brand Fish Sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tsp brown sugar
• 1 tbsp water
• 1 tbsp cooking oil, or as required
• Warm cooked rice, to serve
• Coriander/herbs as garnish

Method

1. Place tofu in a medium bowl. Use a fork to crumble the tofu into pieces resembling mince.
2. Heat a non stick pan to medium heat. Place crumbled tofu in pan, fry until excess liquid from the tofu has evaporated and no visible liquid is seen in pan.
3. Add a little oil to the pan, cook until crumbed tofu is slightly browned.
4. Push tofu to the side of the pan.
5. Add a little more oil. Saute onion until soft. Saute birds eye chilli, shallots and garlic. Gently toss to combine sauteed onion, birds eye chilli, shallots and garlic with the tofu mixture.
6. Add fish sauce, light soy sauce, dark soy sauce, brown sugar and water to the pan, making sure the sauces are well combined into the tofu mixture evenly.
7. Add Thai holy basil into the tofu mixture, toss until well-combined. Remove from heat.
8. Serve warm with rice, and herbs on the side. Aroi mak mak! :)

Product used in recipe

• Squid Brand - Fish Sauce