This quick and easy vegan Thai food recipe is a spinoff of the chicken version I make that's quite often called Pad Krapow Gai. Before I start chopping the veggies and tofu, I like to start a batch of white basmati rice or brown basmati rice in my Instant Pot so that it's done by the time the stir-fry is done. It is very important to have all of your ingredients prepped and ready to go before you turn on your stove. Stir-fries cook very quickly! I like to use a large 14-inch stainless steel skillet for stir-fries, however a wok works great too.
Ingredients
1 packages
extra firm tofu
cubed
1 tablespoons
arrowroot powder
3 tablespoons
avocado oil
½ pounds
green beans
chopped
1 medium
red bell peppers
chopped
1 bunches
green onions
chopped
3
thai chili peppers
chopped
6 cloves
garlic
crushed
2 cups
Thai basil
Sauce
2 tablespoons
wheat-free tamari
2 tablespoons
lime juice
2 teaspoons
sriracha
1 teaspoons
coconut sugar
2 tablespoons
water
