Thai Basil Tofu Stir Fry (Pad Krapow)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
99 kcal
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Course
Main Course
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Cuisine
Thai
Thai Basil Tofu Stir Fry (Pad Krapow)
Description
This stir-fry begins with pressing extra-firm tofu to remove excess moisture, then crumbling it into pieces of varying sizes to add textural interest. The tofu is sautéed in oil over high heat until it develops a golden crust while stirring occasionally to avoid breaking down all pieces. Separately, garlic, red bell peppers, and green beans are sautéed until tender-crisp.
The savory sauce is prepared from fish sauce (or vegan alternative), soy sauce, sugar, salt, black pepper, and optional Thai bird's eye chilies or red pepper flakes for heat. This sauce is incorporated into the pan to coat tofu and vegetables, bringing layers of salty, sweet, and spicy flavor.
Finally, fresh Thai basil leaves are folded in off the heat to preserve their aromatic qualities. The result is a vibrant dish combining crispy tofu, tender-crisp vegetables, bold seasoning, and fragrant herbs, traditionally served with steamed rice.
Pressing the tofu before cooking helps it hold shape and take on flavor. Cooking tofu separately before adding vegetables ensures a crisp exterior. Leftovers should be cooled before refrigeration and can be kept for several days.
Ingredients
- 1 (14 oz) tofu extra firm, package
- 2 tablespoons avocado oil
- ½ cup Thai basil or Italian basil
- 3 garlic cloves, minced
- ½ red bell pepper chopped
- 1 cup green beans cut into ½ long pieces
- ¼ cup fish sauce (or vegan fish sauce)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 bird's eye chili optional, or red pepper flakes
Instructions
- Remove the tofu and drain the liquid. Place tofu between two plates and weigh it down with a heavy object to remove excess liquid. Let it sit for at least 5 minutes.
- Meanwhile, in a small bowl, combine fish sauce, soy sauce, sugar, salt, pepper, and Thai chilies (if using).
- Next, crumble the tofu with a fork or your hands to get ground tofu. Have a variety of large and small chunks for different textures.
- In a hot pan, add oil and tofu. Spread the tofu around the pan, break up any leftover big chunks, and let it dry out for about 5 minutes, stirring only 2-3 times. Let some of the pieces develop a golden crust.
- Then, move the tofu to one side of the pan and add the garlic, bell peppers, and green beans. Let the vegetables sauté for a few minutes, stirring occasionally on the veggie side.
- Stir in the sauce. Give everything a good stir. Add a lid on top of the pan and let everything cook for about 4-5 minutes or until the vegetables are cooked but still have a slight crunch. (Note: The vegetables will still continue to cook when removed from the heat.)
- Stir in the basil. Serve over rice.
Notes
- Use extra-firm tofu and press it to remove excess moisture for firmer texture and better flavor absorption.
- Cook tofu until golden and slightly crisp before adding vegetables for texture contrast.
- Allow stir-fry to cool to room temperature before refrigerating; store leftovers up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1538mg | 64% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 27mg | 30% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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