Asian Style Mixed Meat & Tofu Mince
Had some basil and tofu in my fridge that needed to go so I made this Thailand’s Phat-Kaphrao-inspired dish, with sooo much twist it became a dish of its own.
I’m trying to share recipes as clear as I can, with explanations of why I do certain steps and with ingredient substitutes if any. So if you don’t have some of the original ingredients, scroll on and check for substitutes!
Asian Style Mixed Meat & Tofu Mince
Had some basil and tofu in my fridge that needed to go so I made this Thailand’s Phat-Kaphrao-inspired dish, with sooo much twist it became a dish of its own.
I’m trying to share recipes as clear as I can, with explanations of why I do certain steps and with ingredient substitutes if any. So if you don’t have some of the original ingredients, scroll on and check for substitutes!
Cooking Instructions
- 1
Prepare your protein. In this recipe, I used mixed mince pork and beef with (soon to be minced as well) tofu. The tofu I’m using is firm tofu, so they don’t get completely mashed from mincing. Feel free to only use tofu for vegetarian option or just minced meat like Thailand’s Phat Kaphrao. I like mixing the two because of the very little amount of broth the meat will bring, and the tofu makes the dish not too heavy overall.
- 2
Mince your tofu with a fork (or anything works, really)
- 3
Mix the minced meat and tofu until they look roughly like this
- 4
Prepare your sauce and fragrance.
Substitute the red pepperoni to paprika for non-spicy option, and basil for thai basil for an even more fragrant dish.
- 5
Strip the kaffir lime leaves from its stalk, then shred the leaves to smaller pieces.
Cut the pepperoni into slices. The size is completely optional. The thinner you cut, the spicier the dish will be, vice versa. For less spicier version, deseed the pepperoni, but still add it to the dish as it gives a nice fragrance to the dish.
Mince your garlic.
As for the basil, pick the leaves only and set aside for now.
- 6
Put all of the sauces WITHOUT the brown sugar into one bowl, and mix thoroughly. If you don’t have:
- Fish sauce: fine without, the dish will just miss the extra kick
- Oyster sauce: substitute with 1 tablespoon of hoisin sauce or 1 tablespoon of soy sauce
- Soy sauce: substitute with half a teaspoon salt
- Mirin: substitute with 1 teaspoon of rice vinegar and 1 extra teaspoon of sugar
- Brown sugar: normal sugar works fine, dish just will look a bit more pale as the sugar won’t caramelize
- 7
Add the cooking oil. I used vegetable oil here, but feel free to use any oil with neutral taste. Then stir fry the fragrance with medium heat until they start to smell really good. Make sure you don’t brown the garlic as it will cook still throughout the cooking process.
- 8
Turn your heat a bit lower and put your protein and your sauce right away, then mix mix mix until mixed perfectly. Keep stirring until the meat is cooked.
- 9
Turn the heat off, and add the bunch of basil. With the leftover heat from the pan, stir and stir until the basils wilt a bit.
- 10
Serve over rice with egg on top. I had mine with lettuce because it has neutral flavor and adds a bit of crunch.
Enjoy! Please share a cooksnap if you make this dish 😋
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