Pad KraPao tofu salad bowl



SERVES 2PREP COOK

fish sauce

1clove

garlic, finely minced

tablespoon

maple syrup

1teaspoon

soy sauce

dash

chili flakes

1

Thai chili, chopped

3tablespoons

lime, juiced

salt

  1. This makes more than one serving. In a bowl, combine everything. Save in jar for future use.

sauce

3teaspoons

coconut amino acid

1teaspoon

dark soy sauce, for color

  1. Whisk together everything and 2T of fish sauce until well combined.

tofu mixture

16oz

firm tofu, drained well and mashed

½cup

King oyster mushrooms, chopped

½cup of packed

Thai basil

3

Thai chilies, chopped

3

shallots, finely minced

3cloves

garlic, finely minced

salt

white pepper

avocado oil

  1. In a heated pan, add firm tofu and cook to dry until light brown over low-med heat. Add 2t of avocado oil and stir until golden brown. Push aside in pan.

  2. Add avocado oil and King oyster mushrooms to stir-fry until fully-cooked (2 mins).

  3. Create a well. Add 2t of avocado oil to sauté shallots and garlic until aromatic.

  4. Add sauce and Thai chilies to cook, stirring constantly until sauce is reduced.

  5. Incorporate Thai basil.

to serve

1cup

white rice, cooked

cucumber, sliced and halved

quarter

red onion, sliced

butter lettuce, shredded

1

lime

  1. Mix tofu mixture with white rice.

  2. Garnish with all ingredients and a squeeze of lime.