Experience bold, savory delight with Thai Basil Tofu (Tofu Pad Krapow), a quick, flavorful vegan stir-fry packed with authentic Thai spices. This dish brings together fragrant holy basil, silky tofu, and a vibrant mix of savory and spicy elements that will awaken your taste buds and satisfy your cravings for something both comforting and exciting. Perfect for anyone looking to enjoy a plant-based meal without compromising on flavor or authenticity.
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Why You’ll Love This Recipe
- Authentic Thai Flavor: Captures the bold, complex taste of traditional Thai street food using fresh ingredients and classic seasonings.
- Quick to Prepare: Ready in under 30 minutes, making it perfect for busy weeknights or last-minute dinners.
- Vegan and Gluten-Free: Made entirely plant-based and adaptable to gluten-free diets with easy substitution options.
- Nutritious and Filling: Packed with plant protein from tofu and antioxidants from fresh herbs and vegetables.
- Customizable Heat Level: Spice level can be adjusted easily to suit mild to fiery heat preferences.
Ingredients You’ll Need
Simple yet essential ingredients come together in this recipe to create a balanced combination of textures and flavors. Each item was carefully selected to contribute that signature sweet, salty, and spicy profile that makes Thai Basil Tofu (Tofu Pad Krapow) so irresistible.
- Firm Tofu: Provides a hearty, protein-packed base with a tender texture that absorbs all the seasonings beautifully.
- Fresh Thai Basil Leaves: The star herb that delivers the unique peppery and slightly sweet aroma vital to the dish.
- Garlic and Shallots: Adds depth and a rich savory foundation to every bite.
- Bird’s Eye Chilies: Delivers authentic heat, which can be scaled to your preference or substituted with milder chilies.
- Soy Sauce and Vegetarian Oyster Sauce: Creates the essential umami and salty backbone, with an option to keep it vegan.
- Light Brown Sugar: Balances the heat and salt with a touch of subtle sweetness.
- Vegetable Oil: For stir-frying and ensuring the tofu crisps up nicely without sticking.
- Optional: Steamed Jasmine Rice: The perfect canvas to soak up the spicy sauce and fresh herb flavors.
Variations
One of the best parts about Thai Basil Tofu (Tofu Pad Krapow) is how adaptable it is. Whether you want to swap ingredients for dietary reasons or add your own twist, it’s easy to customize without losing its signature character.
- Protein Swap: Replace tofu with tempeh, seitan, or even minced mushrooms for different textures.
- Heat Level Adjustments: Use jalapeños or milder chili varieties if bird’s eye chilies feel too intense.
- Green Basil Alternative: Substitute with holy basil or even sweet basil if you can’t find Thai basil for a slightly different taste.
- Added Vegetables: Incorporate bell peppers, snap peas, or baby corn for extra crunch and color.
- Nutty Flavor Boost: Top with crushed peanuts or a drizzle of toasted sesame oil for an additional dimension.
How to Make Thai Basil Tofu (Tofu Pad Krapow)
Step 1: Prepare the Tofu
Drain the firm tofu and press it gently to remove excess moisture. Then crumble or cube it depending on your preferred texture. This step helps the tofu soak up the sauce and crisp up perfectly during cooking.
Step 2: Chop Aromatics and Chilies
Finely mince the garlic, shallots, and bird’s eye chilies. Their powerful flavors form the heartbeat of the dish so don’t rush this step!
Step 3: Stir-Fry the Base
Heat vegetable oil in a large pan or wok over medium-high heat. Add garlic, shallots, and chilies, then sauté until fragrant and slightly golden, releasing their aromatic oils.
Step 4: Cook the Tofu
Add the crumbled tofu to the pan and stir-fry for 5 to 7 minutes until edges start to crisp and tofu is thoroughly heated through, allowing it to absorb the fragrant base flavors.
Step 5: Add Seasonings
Pour in soy sauce, vegetarian oyster sauce, and a sprinkle of light brown sugar. Stir well so the tofu is evenly coated in the savory-sweet sauce mixture that defines Thai Basil Tofu (Tofu Pad Krapow).
Step 6: Toss in the Basil
Remove the pan from heat and fold in fresh Thai basil leaves, letting the residual warmth wilt them just enough to release their essential oils without losing the vibrant green color.
Step 7: Serve Immediately
Plate the stir-fry over steamed jasmine rice or your favorite grain to complete this satisfying meal.
Pro Tips for Making Thai Basil Tofu (Tofu Pad Krapow)
- Press Tofu Well: Removing excess moisture prevents sogginess and allows better browning for texture.
- Use a Hot Pan: A hot wok or skillet helps create those lovely crispy edges on tofu while locking in flavors.
- Don’t Overcook Basil: Add fresh basil at the end to keep its bright flavor and aroma intact.
- Adjust Spice Gradually: Start with fewer chilies and add more as you cook to avoid making it too hot.
- Choose High-Quality Sauces: Authentic soy and vegetarian oyster sauce quality elevates the dish significantly.
How to Serve Thai Basil Tofu (Tofu Pad Krapow)
Garnishes
Sprinkle freshly chopped Thai basil leaves, sliced red chilies, or a wedge of lime on top to brighten flavors and add visual appeal.
Side Dishes
Serve alongside steamed jasmine rice, a simple cucumber salad, or pickled vegetables to balance the heat and richness.
Creative Ways to Present
Try wrapping the stir-fry in lettuce leaves for a fresh bite or serve over noodles for a twist on the usual presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Basil Tofu (Tofu Pad Krapow) in an airtight container in the refrigerator for up to 3 days to keep flavors fresh and vibrant.
Freezing
This dish freezes well for up to 1 month; just cool completely before transferring to a freezer-safe bag or container to avoid ice crystals.
Reheating
Reheat gently in a skillet over medium heat to restore texture or microwave on medium power, stirring halfway through to ensure even warming.
FAQs
Is Thai Basil Tofu (Tofu Pad Krapow) spicy?
Yes, the traditional recipe includes bird’s eye chilies, which provide a moderate to high level of heat, but you can easily adjust the spice by using fewer chilies or choosing milder varieties.
Can I use regular basil instead of Thai basil?
While Thai basil offers a unique peppery and anise-like flavor, sweet basil can be a decent substitute in a pinch, though the taste will be slightly different.
Is this dish suitable for meal prep?
Absolutely! Thai Basil Tofu (Tofu Pad Krapow) holds up well refrigerated and can be enjoyed cold or reheated, making it perfect for make-ahead meal planning.
What can I serve with Thai Basil Tofu (Tofu Pad Krapow)?
Steamed jasmine rice is traditional, but you can also serve it with cauliflower rice, noodles, or crunchy fresh vegetables to customize your meal.
How do I make the dish gluten-free?
Simply swap soy sauce for tamari or coconut aminos and ensure your vegetarian oyster sauce is gluten-free or use mushroom soy sauce as an alternative.
Final Thoughts
If you’re craving a vibrant, satisfying dish that shines with fresh herbs and authentic Thai flavors, Thai Basil Tofu (Tofu Pad Krapow) is a must-try. Easy to make, full of bold taste, and endlessly adaptable, it’s become a staple for many looking to enjoy delicious vegan meals that don’t compromise on excitement or texture. Give it a whirl, and you might just find your new favorite weeknight dinner!
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Thai Basil Tofu (Tofu Pad Krapow)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Vegan, Gluten Free
Description
Experience bold, savory delight with Thai Basil Tofu (Tofu Pad Krapow), a quick and flavorful vegan stir-fry packed with authentic Thai spices, fragrant holy basil, and silky tofu. This plant-based dish delivers a perfect balance of sweet, salty, and spicy flavors, making it an ideal meal for anyone seeking comforting yet exciting Thai street food at home.
Ingredients
Main Ingredients
- 400g firm tofu, drained and pressed
- 1 cup fresh Thai basil leaves
- 3 cloves garlic, finely minced
- 2 shallots, finely minced
- 3–5 bird’s eye chilies, finely minced (adjust to taste)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon vegetarian oyster sauce (gluten-free if needed)
- 1 teaspoon light brown sugar
- 2 tablespoons vegetable oil
Optional
- Steamed jasmine rice, to serve
- Sliced red chilies, for garnish
- Wedge of lime, for garnish
- Crushed peanuts or toasted sesame oil, for extra flavor boost
Instructions
- Prepare the Tofu: Drain the firm tofu and press it gently to remove excess moisture. Then crumble or cube it depending on your preferred texture. This helps the tofu soak up the sauce and crisp up during cooking.
- Chop Aromatics and Chilies: Finely mince the garlic, shallots, and bird’s eye chilies. Their powerful flavors are essential for the dish’s depth.
- Stir-Fry the Base: Heat vegetable oil in a large pan or wok over medium-high heat. Add the garlic, shallots, and chilies, sautéing until fragrant and slightly golden, releasing their aromatic oils.
- Cook the Tofu: Add the crumbled tofu to the pan and stir-fry for 5 to 7 minutes until edges start to crisp and the tofu is heated through, absorbing the base flavors.
- Add Seasonings: Pour in the soy sauce, vegetarian oyster sauce, and sprinkle the light brown sugar. Stir well so the tofu is evenly coated in the savory-sweet sauce mixture.
- Toss in the Basil: Remove the pan from the heat and fold in fresh Thai basil leaves, letting the residual warmth wilt them slightly while retaining their vibrant color and aroma.
- Serve Immediately: Plate the stir-fry over steamed jasmine rice or your preferred grain to complete the meal.
Notes
- Press tofu well to remove excess moisture for better browning and texture.
- Use a hot pan or wok to get crispy edges on tofu and lock in flavors.
- Add fresh basil at the end to preserve its bright flavor and aroma.
- Adjust the spice gradually by using fewer chilies initially and adding more as desired.
- Choose high-quality soy sauce and vegetarian oyster sauce to elevate the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 0 mg