Aubergine, green bean and tofu pad krapow from Dinner - 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day (page 23) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jasmine rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai basil for holy basil.

  • jamesjc96 on February 13, 2026

    Sticky, spicy, delicious, although the crispy tofu does go a bit leathery if you’re having for leftovers.

  • mooo42 on July 17, 2025

    Can split across two sheet pans and roast tofu with eggplant to save fuss of frying.

  • Astrid5555 on September 21, 2024

    I usually don‘t like green beans, but I am always looking for a recipe to convince me otherwise - and this is it for me! Absolutely delicious with a perfect sauce. The only thing I changed was that I roasted my green beans for 20 minutes instead of the 10 mentioned in the recipe. A keeper!

  • hbakke on August 28, 2024

    I used basil in place of holy basil, but otherwise followed the recipe. This was a simple, weeknight recipe that we served with a side of brown rice.

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