Why You’ll Love This Recipe
Tofu Pad Krapow, also known as Thai Basil Tofu, is a delicious and flavorful vegetarian twist on the traditional Thai Pad Krapow. The dish features crispy tofu stir-fried with aromatic garlic, chilies, and fresh Thai basil, delivering a spicy, savory, and fragrant experience in every bite. The combination of crispy tofu and the punch of basil, combined with the rich sauce, makes this dish a favorite for both tofu lovers and anyone looking for a satisfying plant-based meal. It’s quick, easy, and perfect for a weeknight dinner or meal prep.
Ingredients
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1 block firm tofu, drained and pressed
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2 tablespoons vegetable oil
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4-5 cloves garlic, minced
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2-3 Thai bird’s eye chilies, chopped (adjust to spice preference)
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1 onion, thinly sliced
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1 bell pepper, sliced
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2 tablespoons soy sauce or tamari
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1 tablespoon oyster sauce (or vegetarian oyster sauce)
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1 tablespoon vegan hoisin sauce
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1 teaspoon sugar
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1/2 cup fresh Thai basil leaves (or regular basil if unavailable)
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Cooked rice, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Start by draining and pressing the tofu to remove excess water. Cut the tofu into small cubes.
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Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook, stirring occasionally, until the tofu is golden and crispy. Remove the tofu from the skillet and set aside.
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In the same skillet, add the minced garlic and chopped chilies, and cook for about 30 seconds until fragrant.
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Add the sliced onion and bell pepper to the pan and cook for about 2-3 minutes until slightly softened.
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Stir in the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and cook for another 1-2 minutes.
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Return the tofu to the skillet and toss everything together, ensuring the tofu is coated in the sauce.
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Remove from heat and stir in the fresh basil leaves. Serve hot over rice.
Servings and Timing
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Servings: 2-3
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Preparation time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
Variations
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Spice level: Adjust the number of bird’s eye chilies based on your preferred spice level. For a milder version, use less chili or substitute with red pepper flakes.
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Protein options: For a different protein, try using tempeh or seitan instead of tofu.
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Vegetable mix: You can add other vegetables like zucchini, mushrooms, or carrots for more texture and flavor.
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Rice alternatives: If you prefer a low-carb option, serve the dish with cauliflower rice or lettuce wraps.
Storage/Reheating
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in a skillet over medium heat for 5-7 minutes, adding a splash of water or vegetable broth if it seems dry. Alternatively, you can microwave for 1-2 minutes, but the tofu may lose its crispiness.
FAQs
How do I make the tofu crispy?
To achieve crispy tofu, ensure you press the tofu thoroughly to remove excess water before cooking. Fry it in oil over medium-high heat until golden brown on all sides.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using tamari instead of soy sauce and ensuring that your oyster sauce is also gluten-free or substituting it with a gluten-free version.
Is Thai basil necessary for this recipe?
While traditional Pad Krapow uses Thai basil for its unique flavor, you can substitute with regular basil if Thai basil is unavailable, though the flavor profile may slightly differ.
Can I make this dish without hoisin sauce?
Yes, you can omit hoisin sauce, or substitute it with a combination of soy sauce and a little bit of sugar for a similar sweet-savory effect.
How do I press tofu properly?
Place the tofu block between two clean kitchen towels or paper towels and put something heavy on top (like a cast-iron skillet) for 15-20 minutes to press out the excess moisture.
Can I use frozen tofu for this recipe?
Yes, freezing tofu before using it will give it a different texture, making it more sponge-like and able to absorb sauces better. Thaw it completely and press it before cooking.
What other dishes can I serve with this?
You can serve this Thai Basil Tofu with other Thai-inspired dishes such as Tom Yum soup, Pad Thai, or a simple cucumber salad.
How do I adjust the sweetness of the dish?
If you like a sweeter taste, you can increase the sugar or use a sweetener like maple syrup to adjust the sweetness to your liking.
Can I make this dish ahead of time?
Yes, you can prepare the tofu and sauce in advance, then store them separately in the fridge. When ready to serve, quickly stir-fry the tofu and vegetables and combine them with the sauce and basil.
Can I substitute the tofu with chicken or beef?
Yes, you can substitute tofu with chicken or beef, but it will no longer be a vegetarian dish. Cut the meat into small pieces and cook it until browned before proceeding with the recipe.
Conclusion
This Thai Basil Tofu is a simple yet flavorful dish that’s perfect for anyone craving a quick, savory meal with a kick. The crispy tofu combined with the bold, aromatic flavors of basil and chili creates a truly satisfying experience. Whether you’re a tofu lover or just looking to try something new, this recipe is sure to become a favorite in your weeknight dinner rotation. Enjoy it with a steaming bowl of rice, and savor the taste of Thai street food right in your kitchen!
Thai Basil Tofu (Tofu Pad Krapow)
Indulge in the vibrant flavors of Thai Basil Tofu (Tofu Pad Krapow), a delicious vegan alternative to the classic Pad Krapow. This quick and easy stir-fry combines crispy tofu with aromatic Thai basil, garlic, and a savory sauce for a perfect balance of heat and flavor. Serve over steamed rice for an authentic Thai experience. Perfect for anyone seeking a tasty, plant-based meal with bold flavors!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2-3
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 block firm tofu (pressed to remove excess water)
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or to taste)
- 1 red bell pepper, thinly sliced
- 1 onion, sliced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp vegan oyster sauce (or hoisin sauce for substitute)
- 1 tbsp sugar (palm sugar preferred)
- 1/4 cup fresh Thai basil leaves (plus extra for garnish)
- Steamed rice (for serving)
Instructions
- Prepare the tofu: Cut the tofu into cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add tofu cubes and cook, stirring occasionally, until crispy and golden brown (about 8-10 minutes). Remove tofu from the skillet and set aside.
- Make the sauce: In the same skillet, add the remaining tablespoon of oil. Add garlic and chilies, stirring for 1 minute until fragrant.
- Cook vegetables: Add the bell pepper and onion to the skillet. Stir-fry for 3-4 minutes until the vegetables begin to soften.
- Combine tofu and sauce: Return the crispy tofu to the skillet. Stir in soy sauce, vegan oyster sauce, and sugar. Cook for another 2 minutes until the tofu is well-coated in the sauce.
- Add basil: Turn off the heat, then add fresh basil leaves to the skillet. Stir well, allowing the basil to wilt.
- Serve: Serve the Thai Basil Tofu hot over steamed rice and garnish with additional basil leaves.
Notes
- Adjust the level of spiciness by controlling the number of bird’s eye chilies.
- If you don’t have Thai basil, you can substitute with regular basil, though the flavor will be slightly different.
- You can add other vegetables like mushrooms, carrots, or zucchini for extra variety.