Thai Basil Tofu (Tofu Pad Krapow) Recipe
If you are craving a vibrant and flavorful dish that bursts with authentic Thai flair, look no further than Thai Basil Tofu (Tofu Pad Krapow). This recipe transforms humble tofu into a spicy, aromatic marvel layered with fresh Thai basil, fiery red chili, and a savory sauce that hits every note on your palate. Perfect for those seeking a plant-based version of the beloved Thai street food favorite, this dish is a celebration of texture and bold flavors that come together in a satisfying, comforting meal.
Ingredients You’ll Need
The magic of Thai Basil Tofu (Tofu Pad Krapow) lies in its simple yet vibrant ingredients. Each one plays a crucial role in delivering the dish’s distinct spicy, savory, and herby character, while keeping the texture perfectly balanced.
- 16 oz High Protein Organic Super Firm Tofu: The star of the dish, crumbled for that perfect bite-sized texture.
- ¼ tsp Salt: Enhances the tofu and balances the flavors.
- ¼ tsp Black Pepper: Adds a hint of warmth and subtle kick.
- 2 tbsp Corn Starch: Makes the tofu crispy when baked or pan-fried.
- 2 tbsp Avocado Oil: A neutral oil with a high smoke point perfect for sautéing.
- 6 cloves Garlic: Provides aromatic depth and a punch of flavor, best finely chopped or processed.
- 4 Fresh Hot Red Thai Chili: The essential heat source; adjust based on your spice tolerance.
- ⅓ cup Finely Chopped Red Onions or Shallots: Adds a sweet, mild pungency to the mix.
- 1½ cup Fresh Thai Basil: The unmistakable herb that gives Pad Krapow its signature fragrance.
- 2 tbsp Light Soy Sauce: Adds saltiness and a bit of color.
- 1 tbsp Dark Soy Sauce: Deepens flavor with its rich umami tones.
- 2 tbsp Vegetarian Oyster Sauce: A savory punch that rounds out the sauce.
- 1 tbsp Organic Raw Cane Sugar: Balances savory with a touch of gentle sweetness.
- 2 tbsp Water: Helps to blend the sauce evenly and loosen up the texture.
How to Make Thai Basil Tofu (Tofu Pad Krapow)
Step 1: Prepare the Tofu for Maximum Flavor and Texture
Start by drying and crumbling the tofu carefully so it doesn’t become mushy. Season it with salt, black pepper, and cornstarch to ensure it crisps beautifully. Whether you bake or pan-fry the tofu, the goal is to achieve a firm, golden bite that holds up perfectly when mixed with the sauce and herbs.
Step 2: Bake or Pan-Fry the Tofu Crumbles
If baking, lay the tofu crumbles flat on a greased pan and bake at 425℉ for 25 minutes, tossing occasionally for an even golden crust. For pan-frying, cook the tofu crumbles over medium heat until the moisture evaporates and they develop a lovely deeper color and slightly crispy texture. Set the tofu aside once done.
Step 3: Saute Aromatics to Build the Flavor Base
Heat the avocado oil in a wok or large pan, then add chopped garlic, red Thai chili, and finely chopped shallots or red onions. Cook these aromatics gently on medium heat until fragrant and their raw edge has softened—be very careful not to burn the garlic as it will turn bitter and ruin the dish’s delicate balance.
Step 4: Combine Tofu and Aromatics
Return the crispy tofu to the wok and mix it with the sautéed garlic and chilies. Cooking them together for a minute or two lets the tofu absorb the chili’s heat and garlic’s fragrance, resulting in a unified, flavorful base ready for the sauce.
Step 5: Add the Sauce and Finish with Thai Basil
Whisk together light soy sauce, dark soy sauce, vegetarian oyster sauce, raw cane sugar, and water in a separate bowl. Pour this mixture over the tofu and stir well to coat every crumble evenly. Cook for an additional minute, then fold in the fresh Thai basil leaves and cook just until they gently wilt, releasing their iconic aroma and flavor into the dish.
How to Serve Thai Basil Tofu (Tofu Pad Krapow)
Garnishes
Fresh garnishes elevate Thai Basil Tofu (Tofu Pad Krapow) to the next level. A perfectly fried egg with a runny yolk is a classic topping that adds richness and creaminess, offsetting the spiciness beautifully. Sprinkle some crisp fried shallots or a handful of chopped fresh red chilies if you want a little extra heat and crunch.
Side Dishes
This dish pairs wonderfully with plain steamed jasmine rice, which perfectly soaks up the bold sauce. For a balanced meal, toss a simple cucumber salad with a light dressing or serve some stir-fried vegetables on the side to add refreshing crunch and color contrast.
Creative Ways to Present
Serve Thai Basil Tofu (Tofu Pad Krapow) in a shallow bowl topped with microgreens or extra Thai basil leaves for an elegant touch. For casual gatherings, offer it in small bowls as part of a Thai-inspired mezze spread alongside spring rolls, sticky rice, and fresh lime wedges to squeeze over the top.
Make Ahead and Storage
Storing Leftovers
Place any leftover Thai Basil Tofu (Tofu Pad Krapow) in an airtight container and refrigerate it. It will keep well for up to 3 days, maintaining its delicious flavor and texture thanks to the tofu’s firm nature and the fresh herbal notes from the basil.
Freezing
While freezing tofu dishes can sometimes affect texture, this recipe freezes nicely when stored in a freezer-safe container. Freeze leftovers for up to one month, but for best texture, thaw in the refrigerator overnight rather than using a microwave defrost setting.
Reheating
Reheat leftovers gently in a skillet over medium heat to preserve the tofu’s texture and reawaken the aromatic basil flavors. Avoid microwaving if possible, as it may make the tofu a little rubbery and diminish the vibrancy of the dish.
FAQs
Can I use regular basil instead of Thai basil?
While regular sweet basil can be substituted, Thai basil has a distinctive peppery, slightly anise-like flavor that really defines the dish. Using Thai basil is recommended to capture the authentic taste of Thai Basil Tofu (Tofu Pad Krapow).
How spicy is this dish and can it be adjusted?
The heat level depends on the number of fresh Thai chilies you add. Start with the suggested amount and adjust upward or downward based on your spice tolerance. You can also remove the chili seeds to reduce intensity without losing flavor.
What if I don’t have vegetarian oyster sauce?
If you can’t find vegetarian oyster sauce, substitute with mushroom soy sauce or a mixture of soy sauce and a bit of miso paste to maintain the umami depth. It won’t be exactly the same but keeps the essence deliciously savory.
Is baking the tofu necessary?
Baking helps achieve a firmer, crispier texture, but pan-frying is a great alternative if you prefer a quicker method. Both techniques work well, so choose based on your kitchen setup and time availability.
Can I make this recipe gluten-free?
Yes! Use tamari or gluten-free soy sauce and ensure your vegetarian oyster sauce is gluten-free as well. These substitutions allow you to enjoy Thai Basil Tofu (Tofu Pad Krapow) without gluten worries.
Final Thoughts
Thai Basil Tofu (Tofu Pad Krapow) is one of those dishes that brings vibrant Thai flavors right to your kitchen with ease. It’s hearty without being heavy, packed with layers of heat, herbaceous freshness, and umami richness. I can’t wait for you to try this recipe and make it your own—once you do, it’ll surely become a favorite go-to for a quick weeknight dinner or to impress friends with something unique and delicious.
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Thai Basil Tofu (Tofu Pad Krapow) Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Thai Basil Tofu, also known as Tofu Pad Krapow, is a vibrant and flavorful vegan dish featuring crispy baked or pan-fried tofu stir-fried with garlic, fresh Thai red chili, and aromatic Thai basil. This quick and easy recipe combines savory soy sauces and a hint of sweetness from cane sugar, making it a perfect plant-based alternative to the classic Thai street food, Pad Krapow. Serve it hot over steamed rice and optionally top with a fried egg for extra richness.
Ingredients
For the Tofu:
- 16 oz High Protein Organic Super Firm Tofu
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Corn Starch
- 2 tbsp Avocado Oil (or any cooking oil)
For the Stir-Fry:
- 6 cloves Garlic (processed finely)
- 4 Fresh Hot Red Thai Chili (use 6 for more spicy, or 2 large chili for spicy)
- ⅓ cup Finely Chopped Red Onions or Shallots
- 1½ cup Fresh Thai Basil
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 2 tbsp Vegetarian Oyster Sauce
- 1 tbsp Organic Raw Cane Sugar (or palm sugar)
- 2 tbsp Water
Instructions
- Prepare the Tofu: Remove any water from the tofu by pressing and pat dry it thoroughly. Crumble the tofu into small pieces, making sure not to mash it.
- Season and Coat: In a bowl, toss the crumbled tofu with ¼ tsp salt, ¼ tsp black pepper, and 2 tbsp corn starch until evenly coated.
- Bake or Pan Fry Tofu: If baking, spread tofu evenly on a greased baking pan, spray a bit of oil on top, and bake at 425℉ (220℃) for 25 minutes. Toss tofu a couple of times during baking for even crispiness. Alternatively, pan fry the tofu crumbles in 2 tbsp oil over medium heat until dry and golden brown. Set aside once done.
- Prepare the Aromatics: Heat 2 tbsp oil in a wok or large skillet over medium heat. Add finely chopped garlic, red Thai chili, and red onions/shallots. Sauté gently for about 1-2 minutes until fragrant and the raw smell of garlic disappears. Be careful not to burn them.
- Add Tofu: Add the cooked tofu crumbles to the wok and stir to combine. Cook for another 1-2 minutes to incorporate flavors.
- Add Sauces and Water: In a small bowl, mix light soy sauce, dark soy sauce, vegetarian oyster sauce, and cane sugar. Pour the sauce mixture over the tofu in the wok. Rinse the bowl with 2 tbsp water and add this to the wok. Stir well to coat tofu evenly.
- Add Thai Basil: Cook the tofu and sauce mixture for about a minute, then add the fresh Thai basil leaves. Stir gently and cook until the basil just wilts, about 1-2 minutes.
- Serve: Serve the Thai Basil Tofu hot over steamed jasmine rice. Optionally, top with a fried egg for added richness and authenticity. Enjoy immediately.
Notes
- You can adjust the spice level by adding more or fewer Thai red chili peppers.
- For a gluten-free version, substitute soy sauces with tamari or coconut aminos and ensure vegetarian oyster sauce is gluten-free.
- Press tofu well to remove excess moisture to achieve better crispiness.
- If you prefer more sauce, add an additional tablespoon of water or soy sauce as needed.
- This dish pairs beautifully with steamed jasmine or brown rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Thai basil tofu, Tofu Pad Krapow, vegan Thai recipe, spicy tofu stir-fry, vegetarian Thai food
