After touring Thailand, I'm addicted to Thai food. I mean, I was before, but now it's a daily kinda addiction. It's just so flavourful and so easy to make vegan and/or gluten free. Lots of fresh veg and tofu make this a plant-based delight. First, saute the tofu - about 10-15 minutes on each side - and set it to cool. It's kinda tricky to dice when it's wobbly and searing hot.
In the same hot pan, saute a medium onion and bell pepper. When they're translucent, tip them out of the pan. Keeping the same hot pan, add a couple cups of chopped green beans. I prefer long beans, but I couldn't find any I liked at the market. So, I used "French style" beans, whatever those are. I like to get the pan quite hot and put a nice sear on the beans. When they have a few specks of brown, put them with the onion and pepper. In the hot, hot pan quick sear some diced portobellos. Again, add them with the other cooked ingredients when they have a bit of colour development.
Make a quick spicy sauce out of:
- A few hundred mL of coconut milk
- Tamari sauce - to taste
- Siracha - ya know, however spicy you like it
- Red curry paste - a spoon or so
- Crushed peanuts - also, a spoon
- Water - enough to thin it down, 100-200 mL
Add the sauce to the hot pan and allow it to settle for a moment, then add in a pile of bean sprouts and turn off the heat. Add in the, previously set aside, vegetables and mix thoroughly. Add the diced tofu and a big handful of Thai basil. Give it one final stir.
Plate it with a nice portion of rice. I like to use black Thai rice mixed with Jasmine rice.
