5.0 from 42 votes
Thai Basil Tofu Stir Fry (Pad Krapow)
Thai Basil Tofu Pad Krapow or Pad Kra Pao is a blend of ground tofu, vibrant Thai basil, green beans, red bell peppers, and aromatic spices, creating an explosion of flavors. It takes less than 15 minutes to whip up this delicious one pan meal, making it my absolute favorite weeknight dinner.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 99 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 (14 oz) package extra firm tofu
- 2 tablespoons avocado oil
- ½ cup Thai 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 pepper
- 2 Bird's Eye (Thai) Chilies or red pepper flakes (optional)
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.
Cup of Yum
Notes
- Use extra-firm tofu: To prevent the tofu from becoming too mushy during cooking, use extra-firm tofu. Press it before using it to remove excess moisture, which will help it hold its shape better and absorb the flavors of the sauce.
- Cook the tofu separately: Fry the tofu in the pan until it's golden brown and crispy before adding in the vegetables. This will give the tofu some texture.
- Storage: Before refrigerating, allow it to cool down to room temperature. It can be stored in the fridge for up to 3-4 days.
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
1538mg
(64%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
835IU
(17%)
Vitamin C
27mg
(30%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 99
% 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.