Eggplant and tofu pad krapow

Eggplant and tofu pad krapow

Tags

Thai

Cook

Ingredients

  • 2 large eggplants, cubed
  • 1 tsp salt
  • 300g fine beans, trimmed
  • 1 block tofu, drained and pressed
  • 2 tbsp cornstarch
  • ½ tsp white pepper
  • 4 shallots, finely sliced
  • 2cm ginger, grated
  • 7 garlic cloves, sliced
  • 2 chillies, finely chopped
  • 1 ½ tbsp rice vinegar
  • 2 tbsp kecap manis
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp vegan fish sauce
  • 2 tsp vegan oyster sauce
  • 1 tsp sugar
  • ⅓ cup vegan chicken stock
  • 25g Thai basil leaves
  • Rice

Steps

  1. Preheat oven to 200°C. On a lined tray add eggplant and drizzle with oil. Add salt and mix. Roast for 25 minutes.
  2. Add green beans to eggplant and stir to coat beans in oil. Roast until tender.
  3. Cube the tofu and toss with cornstarch and white pepper. Heat oil in the pan and cook tofu until browned on all sides.
  4. In the same pan add a little more oil then add shallots, ginger, garlic and chilli. Cook until shallots have softened.
  5. Add ingredients from rice vinegar to stock along with the tofu, eggplant and beans and stir to coat.
  6. Take off the heat and stir in the Thai basil.