Phad Makua Yao Recipe
Eggplant sautéed in our house soy sauce with deep-fried tofu, peppers and snap peas. Flavoured with fresh Thai basil and kaffir lime leaves.
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Ingredients
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Vegetables
Proteins
Sauce
Method
Preparation
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut into cubes and deep-fry in vegetable oil until golden brown. Remove and drain on paper towels.
- 2
Prepare the Vegetables
Slice the eggplant, bell pepper, and snap peas. Set aside.
Cooking
- 3
Sauté the Vegetables
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the eggplant and sauté for about 3 minutes.
- 4
- 5
Combine Tofu and Sauce
Add the fried tofu to the pan, then pour in the soy sauce, tossing everything to coat evenly. Add the torn kaffir lime leaves and fresh Thai basil, stirring until the basil is wilted.
- 6
Serve
Remove from heat and serve hot, garnished with additional basil if desired.
