I found a good one when I made this here amazing Thai dish, Pad Ka Prao with Black Bean Tofu (the secret is the addition of basil). I am very lucky to live in a community that has abundant vegan options. We recently had a vegan market where all sorts of businesses that specialize in healthy and vegan products came together and set up shop. I bought some wonderful things including this Black Bean Tofu, which is made here in Colorado Springs (details given below). The reason why I was so interested in this (other than the fact, that I think it’s delicious!) is that I know quite a few people that are soy intolerant and can’t enjoy tofu. Tofu has been a staple for me and a big part of my life and I like to find products I love that others may enjoy too, this give soy intolerant folks an option. I researched a few recipes and came up with this gem. I love Thai food and had recently been introduced to Pad Ka Prao, a dish with some heat and amazing flavors, most importantly basil. A little note that I recently learned, most Thai dishes are made with Fish or Oyster Sauce. If you are at a Thai restaurant be sure to ask them to hold the Fish and Oyster Sauce. I haven’t noticed much of a difference, still very good without. This dish could also be made with regular Tofu as well. I added mushrooms which I really like… they are full of vitamin D, B vitamins and a good source of selenium. But you could really add any veggies you want to this dish, and there are tons of recipes online, but make sure you include the basil 🙂
Black Bean Tofu Pad Ka Prow
Half a package of Lambert’s Tofu (or any Tofu)
1 red pepper
several ounces of mushrooms
1/2 can bamboo shoots
a big handful of basil (more the better), removed from stems and torn
several cloves of garlic (diced)
2 red chilis (diced)
A few tablespoons of soy sauce (to your taste)
1 tablespoon of sugar
Serve over rice, top with Sriracha if you would like more heat.
1. Brown up the Tofu in a pan with a little oil (not in cubes, just broken up), this tofu is best cooked a few minutes til a crust forms, don’t over cook tho, it can dry up. Set aside.
2. Cook up diced red chilis and garlic on low for a few minutes, in a little oil. Then add the slices veggies (red peppers, onion and mushrooms) and cook til onion is translucent. Add the bamboo shoots and basil and cook just a few more minutes.
3. Add sugar and soy sauce, taste (add more spices if you would like at this point). Add back in your tofu and mix up. Serve over rice.
This recipe will serve 2 or 3 people.
This last photo is the wonderful Lambert’s Tofu I used. I hope to profile it again in an upcoming post and try some more recipes for you as well. In the meantime, if you interested in purchasing some, one of the best places to find it is at Mountain Mama’s in Colorado Springs.