Vegetarian Phad Ka Prao
Dive into the vibrant flavors of Thailand with this Vegetarian Phad Ka Prao, a plant-based twist on the beloved classic. Crispy cubes of extra-firm tofu are stir-fried alongside a colorful medley of red bell peppers, green beans, and baby corn, all infused with the fiery aroma of garlic and bird’s eye chilies. A savory blend of soy sauce, vegetarian oyster sauce, and a hint of sugar creates a perfectly balanced sauce that ties everything together. Fresh basil leaves lend a fragrant, herbaceous finish, making this dish both comforting and zesty. Ready in just 30 minutes and served over fluffy jasmine rice, this quick and flavorful recipe is perfect for busy weeknights while catering to vegetarian diets.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams extra-firm tofu
- 3 tablespoons vegetable oil
- 4 units garlic cloves, minced
- 4 units bird's eye chilies, sliced
- 1 unit red bell pepper, sliced
- 200 grams green beans, cut into 1-inch pieces
- 150 grams baby corn, sliced
- 3 tablespoons soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 1 cup fresh basil leaves
- 4 servings cooked jasmine rice, for serving
Directions
Step 1
Cut the tofu into small cubes. Pat dry with paper towels to remove excess moisture.
Step 2
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Step 3
Add the cubed tofu to the skillet. Cook until golden and crispy, about 6-8 minutes, turning occasionally. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Step 5
Add minced garlic and sliced bird's eye chilies to the oil. Stir-fry for about 30 seconds until fragrant, but be careful not to burn the garlic.
Step 6
Add the sliced red bell pepper, green beans, and baby corn to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Step 7
In a small bowl, mix soy sauce, vegetarian oyster sauce, sugar, and water until combined.
Step 8
Return the tofu to the skillet and pour the sauce mixture over the tofu and vegetables. Stir well to coat everything evenly. Let it cook for another 2-3 minutes.
Step 9
Add the fresh basil leaves to the skillet. Stir-fry for about 1 minute until the basil is wilted and fragrant.
Step 10
Serve the Vegetarian Phad Ka Prao hot with cooked jasmine rice.
Nutrition Facts
| Serving size | (1627.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2022.1 |
| Total Fat 74.3g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 25.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2821.4mg | 0% |
| Total Carbohydrate 257.6g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 37.3g | |
| Protein 92.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2957.4mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 2290.2mg | 0% |
Source of Calories