Average Recipe
Prep Time
20 minutes
Cook Time
10 minutes

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.

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


2 tablespoons wheat-free tamari
2 tablespoons lime juice
2 teaspoons sriracha
1 teaspoons coconut sugar
2 tablespoons water