Vegan Pad Khing (Thai Ginger Stir-Fry)

This version balances crisp, high-heat vegetables with pillowy, cushiony tofu coated in a rich, Pad Khing (Thai Ginger Stir-Fry) vegan ginger sauce.

* Prep time: 10 mins
* Cook time: 10 mins
* Servings: 2–3

Ingredients
- 300g medium-firm or soft/silken tofu, cut into bite-sized cubes
- 2 cups water + 1 tsp salt (for gently setting the tofu)
- 1 small carrot, sliced into thin coins
- 1/2 cup small broccoli florets
- 1 small zucchini, quartered lengthways and sliced
- 1/2 cup fresh ginger, peeled and cut into fine matchsticks
- 4 cloves garlic, minced
- 3 stalks spring onion, cut into 2-inch pieces
- I 1 tbsp neutral oil (avocado, canola, or vegetable oil)
- 2 tbsp vegetarian mushroom stir-fry sauce
- 1 tbsp low-sodium tamari (or soy sauce)
- 1 tsp dark soy sauce (optional, for rich color)
- 1/2 tsp miso paste or Thai fermented soybean paste (tao jiew)
- 1 tsp coconut sugar or brown sugar
- 2 tbsp vegetable stock or water
- 1/2 tsp cornstarch

Instructions

- Bring 2 cups of water with 1 teaspoon of salt to a gentle simmer in a small pot.

- Gently drop in the cubed tofu and simmer for 2 to 3 minutes.

- Remove carefully with a slotted spoon and drain on a paper towel. (This warms the tofu through and gives it a soft, resilient, cushiony texture that absorbs flavor without falling apart).

- In a small bowl, whisk together the mushroom sauce, tamari, dark soy sauce, miso paste, sugar, stock, and cornstarch until smooth. Set aside.

- Drop the carrots, broccoli florets, and zucchini into a pot of boiling water for just 30 seconds. Drain immediately and pat dry.

- Heat 1 tablespoon of oil in a wok or large skillet over high heat until hot.

- Add the minced garlic and ginger matchsticks. Stir-fry for 30 seconds until fragrant.

- Toss in the blanched carrots, broccoli, and zucchini. Stir-fry on high heat for 1 to 1.5 minutes to get a light sear while keeping them crisp-tender.

- Lower the heat to medium. Give the sauce mixture a quick re-stir and pour it over the vegetables.

- Gently slide in the cushiony tofu cubes and spring onions.

- Using a spatula, gently fold from the bottom for 45 to 60 seconds until the sauce bubbles, thickens into a glossy glaze, and coats everything.

Serve piping hot over steamed jasmine rice.