Ingredients

• Ingredients 3 red bird’s eye chillies 3 garlic cloves 2 tablespoons vegetable oil 150g (5½oz) firm tofu or textured vegetable protein, cut into chunks 1 tablespoon light soy sauce ½ tablespoon dark soy sauce ½ tablespoon sugar pinch of white pepper ½ onion, chopped ¼ red pepper, sliced ¼ yellow pepper, sliced 30g (1oz) yard-long beans or green beans, cut into 2cm (¾ inch) pieces handful of Thai basil (holy basil) leaves 2 kaffir lime leaves, chopped steamed jasmine rice, to serve  

Preparation

• Method Using either a pestle and mortar, grind the chillies and garlic to a paste. Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown. Now add the tofu or TVP chunks, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu or TVP is well coated and has taken on a little colour from the sauces. Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice. Did you enjoy this dish? Explore more vegan Thai recipes.