Pad Phed Moo Vegan with Crispy Tofu and Wild Mushroom Medley

Steps

1. 1Press extra-firm tofu between paper towels with a weight for 20-25 minutes to remove excess moisture. Cut into 0.75-inch cubes.
2. 2Soak dried chilies in hot water for 15 minutes until softened. Roughly chop lemongrass, ginger, and galangal into 0.5-inch pieces.
3. 3In a food processor, combine soaked chilies, garlic, shallots, ginger, galangal, and lemongrass. Blend into a smooth, fragrant paste, scraping sides as needed.
4. 4Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu cubes for 4-5 minutes per side until golden and crispy on all sides. Transfer to a paper towel-lined plate.
5. 5Clean the skillet and heat 1 tbsp coconut oil over medium heat. Add chili paste and fry for 5-7 minutes, stirring constantly, until it darkens, oil separates, and fragrance becomes deep and complex.
6. 6Slice shiitake and oyster mushrooms into 0.5-inch pieces. Quarter cremini mushrooms. Cut long beans into 2-inch pieces. Slice red bell pepper into 1-inch strips.
7. 7Increase heat to high and add remaining 2 tbsp coconut oil. Add mushroom medley and stir-fry for 6-8 minutes until mushrooms release their moisture and begin to caramelize, developing deep umami notes.
8. 8Add long beans and red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp and bright in color, maintaining slight crunch.
9. 9Return crispy tofu to the skillet. Add tamari, lime juice, and coconut sugar. Toss gently but thoroughly for 2-3 minutes until all components are evenly coated and heated through.
10. 10Taste and adjust seasoning with additional salt, lime juice, or sugar as needed. The dish should have balanced heat, sourness, and savory depth.
11. 11Transfer to a serving platter. Tear Thai basil leaves over the top and scatter fresh sliced chilies. Serve immediately while crispy tofu retains its texture, with jasmine rice on the side.