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
2 tsp Mekhala Organic Thai Basil Garlic Paste
Soy or vegan fish sauce (optional)
Thai basil leaves (optional)
1. Heat oil in a wok over high heat. Add mushroom and stir fry quickly for 2-3 minutes.
2. Add tofu and and Mekhala Organic Thai Basil Garlic Paste keep frying for 1-2 minutes. If too dry, add a little water.
3. Season with vegan fish or soy sauce to taste.
4. Stir in basil leaves and serve immediately with rice.
Want more classic Thai dishes? Check out our Tom Yum Goong or our Chicken Green Curry!