Vegetarian Thai Basil Rice
This Thai basil rice will delight vegetarians and meat eaters alike!Freezing and thawing tau kua before cooking it makes the texture feel 'meaty'.
Ingredients
Cooking Instructions
step 1
Freeze Extra Firm Tofu (3.5 oz). Squeeze it dry. Crumble it until it resembles mince.
step 2
Mince Red Bird's Eye Chili Pepper (4).
step 3
Chop Yellow Bell Pepper (1/4 cup) into cubes.
step 4
Roughly chop Red Onion (1).
step 5
For the sauce, in a bowl, mix together Granulated Sugar (1/2 tsp), Water (1/3 cup), Soy Sauce (1 tsp) and Mushroom Sauce (2 Tbsp).
step 6
In a wok, add in oil on medium high heat. Sauté Garlic (2 cloves) and chili padi together until golden brown.
step 7
Add onion and tau kua. Stir fry for a minute.
step 8
Throw in bell pepper and Fresh Basil (1 handful). Continue to stir fry until basil has shrunken down.
step 9
Bring the heat down to low and drizzle in the sauce. Let it cook until sauce is absorbed by tau kua and sauce is thickened. Add some extra water if needed.
step 10
Transfer to a plate with cooked White Rice (1/3 cup).
step 11
Beat an Eggland's Best Classic Egg (1). Heat up oil in your wok to medium-high heat and add in the egg. Let it cook until golden brown on each side.
step 12
Transfer the omelet into the dish. Serve warm.
step 13
Serve and enjoy!
