Thai Basil Tofu (Tofu Pad Krapow) Recipe

Discover a vibrant twist with Thai Basil Tofu that brilliantly melds the zest of garlic and chili with the aromatic freshness of basil. This engaging dish embodies the spirit of Healthy Thai Dishes, presenting a delightful vegan creation that invites friends and family to share in a burst of flavor and lively culinary tradition.

I’ve been playing around with different tofu recipes lately and wanted to share this Thai Basil Tofu that really wows me every time I make it. This dish is a perfect mix of flavors that makes it ideal for a low energy dinner or when you’re looking for a hearty tofu bodybuilding meal.

I start by crumbling 400g firm tofu and sautéeing it in 1 tbsp vegetable oil, letting it soak up all the goodness. I then toss in 3 minced garlic cloves and 2-3 sliced red Thai chilies to give it that extra kick.

Adding 2 tbsp soy sauce and 1 tbsp vegetarian oyster sauce layers in a savory depth while a tsp of sugar rounds it all out. The final flourish is stirring through a cup of fresh Thai basil leaves which gives it an unmistakable Thai flavor.

I know it might sound simple, but trust me this recipe is one of the most delicious vegan recipes I’ve tried in a while.

Why I Like this Recipe

I love this recipe because the tofu soaks up all the flavors from the garlic, chilies, and sauces which gives it a really bold taste. I also like that its spicy and sweet at the same time which makes every bite interesting. Another thing is that it comes together really fast so I can whip it up even on a busy day. Finally, the Thai basil adds a fresh twist that makes the dish feel light and unique.

Ingredients

• Firm tofu: a plant protein that provides a hearty, healthy base for the dish.
• Vegetable oil: helps cook the tofu while addin richness without overpowering flavor.
• Garlic: boosts flavor and has immune benefits, and its essential in many Asian recipes.
• Thai chilies: delivers spicy, fiery heat that awakens the tastebud in you.
• Thai basil leaves: adds a fresh, aromatic lift balancing savory and spicy flavors.
• Soy sauce: gives a punch of umami saltiness that makes the dish extra tasty.
• Vegetarian oyster sauce: adds depth with a slight sweetness and savory umami twist.
• Sugar: a pinch balancing spicy and salty flavors with a tinge of sweetness.

Ingredient Quantities

• 400g firm tofu, drained and crumbled
• 1 tbsp vegetable oil
• 3 garlic cloves, minced
• 2-3 red Thai chilies, sliced (use more if you like it extra spicy)
• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce (or mushroom sauce if you cant find the other)
• 1 tsp sugar
• 1 cup fresh Thai basil leaves

How to Make this

1. Crumble the drained tofu into small pieces and set aside.

2. Heat the vegetable oil in a pan over medium heat.

3. Add the minced garlic to the pan and cook until it starts to turn golden.

4. Toss in the sliced red Thai chilies and stir for about a minute.

5. Put the crumbled tofu in the pan and stir-fry until it gets a slight brown color.

6. Pour in the soy sauce, vegetarian oyster sauce, and sprinkle the sugar over the tofu.

7. Keep stirring for a few minutes until everything is well mixed and the tofu absorbs the flavors.

8. Now add the fresh Thai basil leaves and stir until they wilt just a bit.

9. Taste it and adjust seasoning if needed then let it cook for another minute.

10. Remove from heat and serve hot with rice or your favorite side dish.

Equipment Needed

1. Frying pan
2. Spatula or wooden spoon
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Bowl for holding crumbled tofu
7. Colander (if the tofu isn’t drained yet)

FAQ

Thai Basil Tofu (Tofu Pad Krapow) Recipe Substitutions and Variations

• If you don’t have vegetable oil, you can use canola or sunflower oil instead.
• If Thai chilies aren’t available or you want a milder heat, try using jalapeño or serrano peppers.
• For soy sauce, tamari or coconut aminos work well as a substitute, especially if you need gluten-free.
• If you can’t find vegetarian oyster sauce, mushroom sauce is a good pick.
• And if Thai basil is hard to come by, you can swap in sweet basil or even holy basil though the flavor will be a bit different.

Pro Tips

1. Make sure to press and drain your tofu real well before crumbling it. This helps it crisp up when you fry it so it doesn’t turn out mushy, which is really important for getting the texture right.
2. When you heat the oil, get it hot enough so that the garlic sizzles immediately, but don’t let it burn. Burned garlic will give a bitter taste that can ruin the other flavors.
3. If you like it extra spicy, you can toss in an extra chili or two, but if its too spicy for you, try removing the seeds from the Thai chilies so you still get the flavor without all the heat.
4. Add the Thai basil last, just for a minute or so as you finish cooking. This way, it keeps its bright flavor and aroma instead of getting too wilted or losing its punch.