An Thai Grapao made with tofu and Holy basil to satisfy those Thai cravings. This recipe took me back to my Thailand days and showed me how easy it was to make.
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extra firm tofu
Always get GMO free and Organic if possible
Thai Holy basil
available from Asian stores
chili and garlic sauce
or 2 cloves fresh garlic and 2 thai chilli
or sweetener of choice
No fish sauce
pineapple or 4 large frozen pineapple blocks
Can always use 1/4 can crushed pineapple or 1/4 cup fresh pineapple juice
low sodium preferred
white Jasmine rice
No fish sauce
Add 3 tbsp soy sauce, 4 large pineapple chunks (about 1/4 pineapple) and 1/2 nori sheet to a blender and blend until smooth. Set aside.
Add 1 cup of rice, 1/2 tsp salt and 1.5 cups water to a pot. Bring to the boil on high. Once boiling cover the rice with a lid and lower the stove to low.
In a pan heat the coconut oil.
Dice the onion and sautee till translucent in the coconut oil.
Drain the tofu and press between a clean towel or paper towels. Break tofu by squeezing in your hands. Add to the pan with the onions.
Add the garlic and chili paste.
Let this mixture fry for at least 10 minutes and stir from time to time to prevent sticking on the bottom of the pan.
Now add 5 tbsp of the no fish sauce and 2 tbsp soy sauce.
Stir fry until the tpfu resembles ground beef.
Lastly add the Holy basil, cook for 2 more minutes and serve.
Buy more Thai basil and keep frozen in a sealed zipper bag so you always have some on hand. Fresh is best but I understand we can't run to the Asian store every time the Grapao cravings hit.