Spicy Thai Chicken Stir-Fry
Makan Tengah Hari • Malaysia
How to Make Spicy Thai Vegetarian Stir-Fry (Traditional & Healthy Version)
Spicy Thai Vegetarian Stir-Fry is a vibrant Malaysian lunch dish inspired by the Thai culinary influence found throughout Malaysia, especially in northern states like Kedah and Penang. While traditionally made with chicken, our vegetarian adaptation uses tofu and a medley of local vegetables, making it perfect for those seeking a plant-based, healthy lunch option. The dish captures the bold flavors of Thai-Malaysian cuisine, balancing fiery cili padi (bird’s eye chili), wangi daun limau purut (kaffir lime leaves), and aromatic serai (lemongrass) for a truly authentic taste. Malaysian cuisine is celebrated for its multicultural blend, and this stir-fry is a testament to how Malaysian cooks creatively adapt regional favorites using local ingredients. With its quick preparation and nutrient-rich profile, Spicy Thai Vegetarian Stir-Fry is ideal for busy individuals seeking a nutritious, low-calorie lunch. The zesty, spicy, and fresh flavors make it a standout meal, delivering satisfaction without heaviness. It’s also an inclusive dish, easily adaptable for various dietary preferences and perfect for sharing at any Malaysian table.
Bahan-bahan(untuk 1 rice bowl (about 250g))
- 200g Firm tofu (cut into cubes)
- 1 medium Carrot (sliced thinly)
- 1 small Red bell pepper (sliced)
- 50g Long beans (cut into 3cm pieces)
- 2 Cili padi (bird’s eye chili) (finely chopped)
- 2 Daun limau purut (kaffir lime leaves) (thinly sliced)
- 1 stalk Serai (lemongrass) (white part only, smashed)
- 2 cloves Garlic (minced)
- 1 tablespoon Light soy sauce (low sodium preferred)
- 1 tablespoon Oyster mushroom sauce (vegetarian)
- 1 tablespoon Cooking oil (can use sunflower or canola)
- a handful Fresh basil leaves (optional garnish) - pilihan
Arahan
- 1
Pat dry the tofu cubes and lightly pan-fry in a non-stick pan until golden on all sides. Set aside.
5 minutes
Use minimal oil to keep calories low and tofu crisp.
- 2
In the same pan, add cooking oil and sauté garlic, serai, and cili padi until aromatic.
3 minutes
Keep heat medium to avoid burning the aromatics.
- 3
Add carrot, bell pepper, and long beans. Stir-fry for 3-4 minutes until slightly tender but still vibrant.
4 minutes
Don’t overcook vegetables to retain crunch and nutrients.
- 4
Return tofu to the pan. Add soy sauce and vegetarian oyster mushroom sauce. Stir well to coat all ingredients.
3 minutes
Adjust seasoning if you prefer more flavor, but keep sauces minimal for health.
Kenapa hidangan ini sihat
By using tofu instead of meat and limiting oil, this Malaysian stir-fry keeps calories low while offering high protein and fiber. The dish is free from cholesterol and can easily accommodate vegan diets by checking sauce ingredients. Lightly stirring the vegetables preserves their nutrients, making this a balanced and guilt-free lunch option for anyone monitoring their health.
This Spicy Thai Vegetarian Stir-Fry is packed with plant-based protein from tofu and dietary fiber from a variety of local vegetables. The use of minimal oil and low-sodium sauces reduces saturated fat and sodium intake, supporting heart health. The inclusion of cili padi and lemongrass provides antioxidants and anti-inflammatory benefits, while fresh vegetables supply essential vitamins A, C, and K, plus minerals like potassium.
Petua
- 💡Tip 1: Use firm tofu for best texture and lower moisture content.
- 💡Tip 2: Slice vegetables uniformly for even cooking.
- 💡Tip 3: Fresh kaffir lime leaves and lemongrass add authentic aroma—use them generously.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water if needed to refresh the vegetables.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
