Nobody is going to believe me that this is vegetarian. This vegetarian Thai Basil Rice has all the essentials of a normal pork Thai basil rice that makes it so real. Lots of garlic and onion are added to simulate our tongue to make it taste ‘meaty’. And once you freeze and thaw your Tawkua (Firm tofu), the whole texture will change. It will be slightly chewier and you will have to squeeze the water out, so that later your ‘meat’ will not be soggy. Sure you can go ahead and use a normal Tawkua, but if you have the time to freeze it. Why not?
100 grams of tau kua (firm tofu) that has been freeze, thawed rinse and squeezed
1 handful of basil
40 grams of yellow bell pepper
4 chili padi
2 clove of garlic, minced
1 large red onion
½ tsp. of Sugar
6 tbsp. of Water
1 tsp. of Soy sauce
2 tbsp. of mushroom sauce (Oyster Sauce substitution)
Freeze tau kua, thaw it and rinse with water, squeezed it dry. Crumble it until it resemble like mincemeat.
Mince chili padi. Chop bell pepper into cubes. Roughly chop onion.
Mix all the sauce ingredients together.
In a wok, add in oil on medium high heat. Sauté garlic and chili padi together until golden brown. Add in onion and tau kua. Stir fry for a minute. Throw in bell pepper and basil, continue stir fry until basil is cooked down. Bring the heat down to low and drizzle in sauce. Let it cook until sauce is absorbed by tau kua and sauce is thickened. Add some extra water if needed.
Transfer into a plate with warm rice.
Heat up oil on your wok to medium-high heat and add in beaten egg. Let it cook until golden brown on each side.
Transfer the omelet into the dish. Serve warm.
If you don't have the time, you can go ahead and use normal Tawkua instead of freezing and thawing it.
I would always order french toast when I visit a Hong Kong cafe. I love the fluffiness of the bread that has been fried with egg sandwiched with thick layer of peanut butter and drizzled with condensed milk. In my version however, I like to add some mozzarella cheese as I like the combination of peanut butter and cheese. But you would usually get Peanut Butter or Kaya spread in Hong Kong Cafes. I also used maple syrup but you can use condensed milk or golden syrup. If you want to make those really thick layer of Hong Kong french toast that you had in their cafe, double the recipe! ( I don’t eat that much.)
400 grams of tau kua (firm tofu) that has been freeze and thawed, rinse and squeezed to remove juice.
1 ½ can of tomato sauce, 640 ml
50 grams of mushroom
50 grams of green bell pepper
50 grams of carrot
2 tsp. of dried basil
1 large onion
2 clove of garlic, minced
Salt and pepper and mushroom extract seasoning to taste
250 grams of cottage or ricotta cheese
¼ cup of grated parmesan, plus extra for topping
1 ½ tsp. of dried parsley
¾ cup of mozzarella, shredded
¾ cup of cheddar, shredded
2 tbsp. of plain flour
To make the tomato sauce. Freeze tau kua and thawed it. Try to squeeze out the all the liquid, rinse and squeeze again.
Wash all your vegetables.
Crumble tau kua using your hands.
Roughly slice tomatoes into small pieces.
Roughly chop onions into fine pieces.
In your food processer, add in mushrooms, green bell pepper, and carrot. Pulse until finely chopped.
In your saucepan, heat up oil over medium-high heat. Sauté minced garlic until aromatic.
Add in onion, you onion to cook down a little bit.
Add in crumbled tau kua and stir-fry until it becomes dry and slightly firm. Take a few minutes.
Add in your finely-chopped vegetables, continue stir-fry for a minutes or two.
Bring your heat to medium-low, throw in tomato sauce. Mix well, season with salt, pepper and mushroom extract seasoning and bring to a light simmer.
Sprinkle in dried basil. Bring it to a boil and at in tomatoes. Simmer for a minute or two. Shut off the heat and set aside.
To make the cheese mixture. In a small bowl, add in cottage or ricotta cheese, dried parsley and ¼ cup of grated parmesan. Mix evenly and set aside.
Preheat your oven to 180/160C fan-forced.
Using 7 by 7 inch square pan, add a thin layer of tomato sauce. Then 3 sheets of instant lasagna. Spread half of cheese mixture evenly. Sprinkle in ¼ cup of shredded mozzarella,
¼ cup of shredded cheddar.
Add in another layer of tomato sauce, than instant lasagna, than rest of cheese mixture than sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar. Then another layer of tomato sauce.
Lastly, add in another 3 sheets of instant lasagna, rest of tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate generously amount of parmesan.
Bake it in the oven for 40 -- 45 minutes until golden brown.
Let it cool for at least 15 minutes before you can eat.
This recipe was actually given my Tisa, who have an undying love for enoki mushroom. She said, “I eat enoki mushroom as if I were eating noodles.” Quick and easy stir fry enoki mushroom, goes great with rice too!