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5.0 from 3 votes

Vegan Pad Ped Recipe

Crispy tofu, tender eggplant, and fresh Thai basil all come together in this delicious pad ped recipe that's got heat, crunch, and everything you want. You won’t even miss the meat!

Prep Time
4 mins
Cook Time
4 mins
Total Time
24 mins
Servings: 6 cups
Calories: 275 kcal
Course: Main Course
Cuisine: Thai

Ingredients

For the fried tofu:
  • ¼ cup canola oil vegetable oil, or sunflower oil
  • 14 oz. extra-firm tofu pressed dry and hand torn in bite-size piece
  • ¼ cup cornstarch
For the Stir Fry:
  • 3 tablespoons olive oil
  • 2 cups eggplant cut in 1-inch cubes
  • ½ cup shallots or red onion, 1 cm. diced
  • 2 teaspoons garlic minced
  • 1 ½ teaspoons ginger grated
  • 6 lime leaves hand torn
  • 30 grams pickled peppercorns or fresh peppercorns (optional)
  • 2 cups snap peas trimmed
  • ½ cup Thai basil leaves
For the Stir Fry Sauce:
  • 3 tablespoons red curry paste
  • ¼ teaspoon white pepper
  • 1 tablespoon tamari
  • 2 tablespoons kecap manis
Optional To serve and Garnish:
  • cooked jasmine rice
  • Lime wedges
  • Thai basil leaves

Instructions

    Cup of Yum
  1. Heat a dutch oven or wok over medium-high heat and add the oil for frying. Toss the tofu pieces in cornstarch until evenly coated.
  2. After about 2 minutes, when the oil is hot, add the tofu in a single layer making sure there is space between each piece and fry until golden brown and crisp on all sides, turning occasionally. If necessary, depending on the size of the pan, you may need to fry in two batches. Remove the tofu with a slotted spoon and transfer to a wire rack to cool, and drip off any extra grease.
  3. Wipe out the pan and return it to the heat. Add the olive oil, and after 90 seconds when the oil is hot, add the eggplant. Cook, stirring occasionally, until softened and lightly browned.
  4. Add the shallots, garlic, and ginger, stirring continuously for another 2- minutes until fragrant.
  5. Stir in the lime leaves and fresh peppercorns, if using. Add the snap peas and cook until they turn bright green and remain slightly crisp.
  6. In a small bowl, mix the red curry paste, white pepper, tamari, and kecap manis.
  7. Pour the sauce into the pan, stirring to evenly coat the vegetables. Return the fried tofu to the pan and toss to combine. Cook for 1-2 minutes, allowing the sauce to thicken and glaze the tofu and veggies.
  8. Remove from heat and fold in the Thai basil leaves. Serve immediately with jasmine rice, garnished with additional Thai basil and lime wedges if desired.

Notes

  • 🍳 Fry Another Day:
  • 🍳
  • Fry in batches to keep tofu crispy and golden—overcrowding leads to sad, steamed cubes instead of that glorious crunch.
  • 🚀 Air Fry Me to the Moon:
  • 🚀
  • Toss tofu in oil and cornstarch, then air fry at 400°F for 15 minutes, shaking halfway. Crispy perfection, zero mess.
  • 🍲 Dutch Don’t Kill My Vibe:
  • 🍲
  • High sides = no oil splatter. Even heat = tofu crisps up beautifully. Less mess, more golden goodness.

Nutrition Information

Calories 275kcal (14%) Carbohydrates 21g (7%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.04g Sodium 450mg (19%) Potassium 314mg (9%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1649IU (33%) Vitamin C 23mg (26%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 275

% Daily Value*

Calories 275kcal 14%
Carbohydrates 21g 7%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 0.04g 2%
Sodium 450mg 19%
Potassium 314mg 7%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 1649IU 33%
Vitamin C 23mg 26%
Calcium 61mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.