Creative Culinary Solutions

Thai Basil Tempeh Stir Fry

This Thai basil tempeh stir fry brings all the flavours of Thailand right into your home kitchen! This recipe is a healthy vegan version of the traditional Thai dish “pad krapow gai” (Thai basil chicken).

Difficulty:	10/20
Yield serving:	4
Preparation time:	minutes
Cooking time:	minutes

Difficulty

10/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

125 mL (1/2 cup) of prepared No-Chicken Soup Base, Plant-Based
250 mL (1 cup) of jasmin rice
45 mL (3 tbsp) of reduced sodium soy sauce
25 mL (1-1/2 tbsp) of light brown sugar
25 mL (1-1/2 tbsp) of unseasoned rice vinegar
1 block of tempeh (approx. 200 g)
30 mL (2 tbsp) of vegetable oil
3 cloves of garlic, minced
2 shallots, thinly sliced
125 mL (1/2 cup) of thai basil, finely chopped
Crushed cashews to top

Preparation

Cook rice according to package instructions; set aside.
For the sauce: in a small bowl, whisk together no-chicken soup base, soy sauce, brown sugar and vinegar; set aside.
Place the block of tempeh in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 10 minutes. Remove the tempeh from the pan. (*This step is important to remove any bitter flavour the tempeh might have!)
Add the tempeh to a food processor and pulse until chopped into small bits.
Heat the vegetable oil in a non-stick pan on medium-high heat, then add the tempeh and let cook for 2-3 minutes. (Move the tempeh around with a wooden spoon so it doesn’t stick)
Reduce heat to medium and add the shallots, garlic and Thai basil. Stir together. Add the sauce to the pan and mix together.
Serve on top of jasmine rice and top with crushed cashews.