Tofu Kra Prow with Buckwheat Noodles

Tofu Kra Prow with Buckwheat Noodles

Inspired by Tofu Kra Prow from my local Mai Thai's Menu and this recipe; Kra Pow Chicken

Serves about 5


1 block extra firm tofu, drained, pressed and cut into cubes

1 bag Thai Style frozen veggies, I used Cascadian Farm, Thai-Style Stir fry Blend

3 white Japanese Eggplant, chopped

1 head garlic (12 cloves), minced

2 -4 cayenne pepper, diced (I had to sub 1 1/2 tsp cayenne pepper)

1/2 to 1 cup low sodium vegetable broth

1 1/2 cups Thai Basil leaves (again had to sub regular basil as that's what I had growing)

1 Pkg Buckwheat Soba, cooked to package directions and set aside

2 tsp rice wine vinegar


6 Tbsp oyster sauce

4 Tbsp fish sauce

1/2 Tbsp Turbinado sugar

2 tsp low sodium Tamari (or soy sauce)


1. Mix sauce ingredients in a small bowl.

2. Heat 1 Tbsp water or broth in a skillet or wok over medium heat; add garlic and pepper, sauté, stirring constantly until browned, about 3 minutes. 

3. Add tofu and eggplant and sauté until browned, adding more water or broth as needed to prevent sticking. Remove from pan and set aside.

4. Heat another 1 Tbsp broth over high heat; add Thai vegetables, sauté 4 to 5 minutes.  Add tofu and eggplant back to pan.

4.  Stir in sauce and toss to coat; add broth, reduce heat and simmer.  Add buckwheat soba.  Remove from heat and stir in basil and rice wine vinegar.