Discover one of my favorite high-protein Thai dishes: Thai Basil Tofu Stir Fry, also called Pad Krapow! Featuring crispy tofu, aromatic Thai basil, and a bold, savory sauce, this plant-based meal delivers all the vibrant flavors of Thai cuisine in just 30 minutes.
Are you looking for a quick, healthy, and utterly delicious weeknight dinner? Let me introduce you to Thai Basil Tofu Stir Fry, a dish that’s packed with bold flavors, fresh ingredients, and plant-based goodness. It’s perfect for when you’re short on time but still want something that tastes like it came straight from a restaurant kitchen.
Serve it over steamed jasmine rice or noodles for a complete meal that’s wholesome, satisfying, packed with protein, and irresistibly delicious. Let’s dive in and create a Thai-inspired dish that’s as easy to make as it is to devour!
Why You’ll Love This Recipe
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Good To Know
Pad Krapao (or Pad Kra Pao) is a popular and flavorful Thai stir fry dish known for its bold, aromatic flavors. The name translates to “stir-fried holy basil” in Thai, as the dish traditionally features Thai holy basil (krapao) as a key ingredient. It’s typically made with minced meat (like chicken, pork, or beef), garlic, Thai chilies, and a savory sauce blend of soy sauce, fish sauce, and sometimes oyster sauce, all served over steamed rice.
It’s a rather spicy dish with bold fish flavors from the fish sauce! It’s often served with a crispy fried egg on top and a must-try dish if you ever visit Thailand. 🙌
Here, I’ll show you how to make a vegan/vegetarian version of this classic. While the flavors are incredibly close to the original, it’s not entirely authentic—Thai cuisine traditionally isn’t very vegetarian-friendly, and tofu versions of Pad Krapao are rare to find in Thailand. But trust me, this plant-based Thai basil tofu recipe is just as delicious and perfect for recreating those vibrant flavors at home!
Ingredients
See recipe card for quantities.
- Tofu: I recommend firm or extra-firm tofu for this recipe. Press it for a few minutes to remove excess water so it gets nice and crispy.
- Thai Basil: This is the star ingredient! Its unique peppery and slightly sweet flavor really sets this dish apart. If you can’t find Thai basil, regular fresh basil leaves work too, but the flavor will be different.
- Chilies: Traditionally, Thai chilies bring the heat to this dish. However, I most often go for red cayenne pepper for a more subtle heat.
- Bell Pepper: A colorful way to sneak in extra veggies!
- Yellow Onion, Garlic and Ginger: These add an aromatic base that’s essential for any good stir fry.
- Light Soy Sauce, Dark Soy Sauce, Lime Juice, and Brown Sugar: These ingredients make a perfectly balanced stir fry sauce. While the authentic recipe traditionally uses fish sauce, this vegetarian version is just as delicious! For an even closer match to the original, you can swap dark soy sauce with vegan fish sauce (no-fish sauce).
- Cornstarch: A must for perfectly crispy tofu! Tossing the tofu cubes in cornstarch before cooking creates a light, golden crust that’s irresistibly crunchy.
- Basmatic or Jasmine Rice: To serve.
How To Make
- Cook the Tofu: Press the tofu to remove excess water, cut into cubes, then toss to marinade for 10 minutes with soy sauce and lime juice. Add cornstarch and toss until fully coated. Heat a bit of oil in a large wok and cook the tofu until golden and crispy on all sides. Remove and set aside.
- Sauté the Aromatics: In the same wok, add more oil and sauté the onion, garlic, ginger, and chilies until fragrant. Add the bell pepper and cook for another few minutes.
- Add the Sauce: Mix soy sauce, lime juice, and sugar in a bowl, then pour it into the pan.
- Combine and Toss: Add the tofu back in and toss everything together. Finally, add the fresh Thai basil leaves and cook just until wilted.
- Serve: Serve your tofu pad krapow hot over steamed jasmine rice for a complete meal. Enjoy! 🙌✨🌱
Tips for Success
- Thai Holy Basil vs Thai Sweet Basil: Thai holy basil (Krapao) is bold and peppery, perfect for savory dishes like Pad Krapao, while Thai sweet basil is milder with a hint of anise, often used in curries. Sweet basil is easier to find in stores, so I usually use it for this recipe—it works great with both! Add the basil at the end to keep its vibrant flavor intact.
- Variations: Try adding finely sliced leeks for an extra boost of vitamins and flavor – they blend beautifully into this stir fry! I love tossing them in whenever I have some leftover leeks in the fridge.
- Green Beans: Finely sliced green beans are a popular addition to this dish. Simply toss them in alongside the red pepper for extra crunch and color!
- Egg: Vegetarians can serve it with a sunny-side-up egg on top for a classic Thai touch. The rich, runny yolk adds a creamy texture that perfectly complements the bold, savory flavors of the stir fry.
- Gluten-Free Option: Use tamari instead of soy sauce to make this dish gluten-free.
- Store Properly: Store leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave until warmed through.
More Thai Recipes
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📖 Recipe
Thai Basil Tofu (Pad Krapow)
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Ingredients
- ½ cup basmati rice, or jasmine rice
Marinated Tofu
- 14 oz tofu
- 1 tbsp soy sauce
- ½ lime juice
- 1 tbsp cornstarch
- ½ tbsp oil, (vegetable or canola oil)
Pad Krapow
- ½ tbsp oil, (vegetable or canola oil)
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 red chili pepper, see notes
- 1 red bell pepper, quartered, then sliced into thin strips
- 1 cup fresh Thai basil, see notes
Stir Fry Sauce
- 1 tbsp dark soy sauce, or no-fish sauce, see notes
- 2 tbsp light soy sauce
- ½ lime juice
- ½ tbsp brown sugar
Instructions
- Rice: Cook the rice according to the package instructions. For the best results, I cook mine in a rice cooker using ½ cup (125ml) of water.
- Tofu: Wrap the tofu in paper towels or use a tofu press to remove excess water. Cut it into cubes, then place it in an airtight container with 1 tablespoon soy sauce and ½ tablespoon lime juice. Toss or shake until evenly coated, then let it marinate for 10 minutes.
- Add cornstarch to the marinated tofu and toss until fully coated. Heat ½ tablespoon oil in a wok or large skillet, then cook the tofu for 8–10 minutes, turning occasionally, until golden and crispy on all sides. Remove from the pan and set aside.
- In the same wok, heat another ½ tablespoon oil. Sauté the onion, garlic, ginger, and chilies for about 2 minutes until fragrant.
- Add the bell pepper and cook for another 3-4 minutes.
- In a small bowl, mix the soy sauces, lime juice, and brown sugar. Pour it along with the tofu to the wok and toss everything together.
- Finally, add the Thai basil and cook just until the basil begins to wilt.
- Serve over rice. Enjoy!
Notes
- Chilies: Traditionally, Thai chilies bring the heat to this dish. However, I most often go for red cayenne pepper for a more subtle heat.
- Basil: The authentic recipe uses Thai holy basil, but Thai sweet basil is easier to find and works perfectly for this dish. If neither is available, regular basil can be used as a substitute, though the flavor will be slightly different.
- Dark Soy Sauce: Can be substituted with vegan no-fish sauce. If you’re not following a vegan or vegetarian diet, fish sauce is a great choice for a more authentic flavor.
- Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
Nutrition
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