Thai Basil Tofu (Pad Krapow)
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.
Servings :
Calories : 523kcal
Ingredients
- ½ cup (100 g) basmati rice, or jasmine rice
Marinated Tofu
- 14 oz (400 g) tofu
- 1 tablespoon soy sauce
- ½ lime juice
- 1 tablespoon cornstarch
- ½ tablespoon oil, (vegetable or canola oil)
Pad Krapow
- ½ tablespoon 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 (20 g) fresh Thai basil, see notes
Stir Fry Sauce
- 1 tablespoon dark soy sauce, or no-fish sauce, see notes
- 2 tablespoon light soy sauce
- ½ lime juice
- ½ tablespoon 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 in an airtight container in the refrigerator.
Recommended Products
Nutrition
Calories: 523kcal | Carbohydrates: 62g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 2022mg | Potassium: 447mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2086IU | Vitamin C: 118mg | Calcium: 50mg | Iron: 2mg
