Updated: Nov 1, 2020
A vegan version of the traditional Thai/Bangkok stir fry (non-spicy version) that's quick and will please the whole family! Awesome with a bowl of rice!
100g/7oz brown mushroom, minced
1 tbsp cooking oil
1 tbsp water
Soy or vegan fish sauce (optional)
Thai basil leaves (optional)
Heat oil in a wok over high heat. Add mushroom and stir fry quickly for 2-3 minutes.
Add tofu and and Mekhala Organic Thai Basil Garlic Paste keep frying for 1-2 minutes. If too dry, add a little water.
Season with vegan fish or soy sauce to taste.
Stir in basil leaves and serve immediately with rice.
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