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
Scale
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
