If you’ve ever stared into your fridge at 6PM wondering what to make with that block of tofu you bought over two weeks ago but is officially reaching its old age nearing expiration…. just know you are certainly not alone. AND this is coming from someone who regularly eats the block of tofu within a day of bringing it home; sometimes, we all go through a food rut with certain ingredients, no matter how loved.
For me, at least at the time, the only dish that came to mind that sounded good was a Tofu Pad Krapow. It’s a favorite of mine I order at our local Thai restaurant, and one I have successfully recreated previously (with a take-home order to narrow down what was in the secret sauce, alongside some research).
This Thai Basil Tofu is fast, flavorful, and feels even better than the one you order out, but that has to be because of the clean ingredients when making it at home. The added benefit to this also being that you can still be in your comfy clothes, and get to enjoy the lingering smells of garlic and spice.
But the real best part? It’s wildly adaptable and still will taste incredible. If you can’t find Thai basil, regular basil still gets the job done. Don’t have vegan oyster sauce or coconut sugar? Just swap in some hoisin and call it a day.
Pair it with coconut rice or plain salted jasmine rice, a lime wedge, some fresh cut scallion, and you look like a professional.
Let’s get cooking!
Thai Basil Tofu (Pad Krapow-Inspired)
Equipment
- Nonstick skillet or wok
- Mixing bowl
- Spatula or wooden spoon
- Tofu press or clean kitchen towel and something heavy
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 tbsp neutral oil like avocado or grapeseed
- 4 cloves garlic finely chopped
- 2 Thai chilies minced (or 1 serrano for milder heat)
- 1 shallot thinly sliced
- 1 small red bell pepper julienned (optional)
- 1 cup Thai basil leaves or substitute with regular basil
Sauce:
- 3 tbsp soy sauce or tamari for gluten-free
- 1 tbsp dark soy sauce or mushroom soy sauce
- 2 tsp coconut sugar or brown sugar
- 1 tsp vegan oyster sauce or 2 Tbsp hoisin, but if this then skip sugar too
- 1 tbsp water
Instructions
- Press tofu for at least 10–15 minutes to remove excess moisture. Crumble into bite-sized chunks or cube it.
- In a small bowl, mix soy sauce, dark soy, coconut sugar, vegan oyster sauce, and water. Set aside.
- Heat oil in a skillet or wok over medium-high. Add garlic, chilies, and shallot. Stir-fry for about 1 minute until fragrant.
- Add tofu to the pan and cook for 6–8 minutes, stirring occasionally, until golden brown and slightly crisp.
- Toss in bell pepper and any other wanted veggies (if using), and sauté for another 2 minutes until slightly softened.
- Pour the sauce over the tofu and toss everything to coat evenly, being gentle with the tofu. Let it simmer and reduce down slightly until viscous. Turn off the heat and immediately add Thai basil. Stir gently until the basil wilts.
- Serve hot over rice – you pick which kind, I suggest coconut rice. Add a wedge of lime or some scallions, if you’re feeling fancy.
Video
@herbyeater Couldn’t have said it better 😉 This dish is a must try – vegan and gluten free, easy for meal prepping, and truly tastes as good as it makes you feel. And yes- it’s okay if you don’t use Thai Basil like me 😇🤍 but if you have it, even better. #mealprepideas #veganrecipes #glutenfreerecipes #tofurecipe #herbyeats
♬ In the Mood – Glenn Miller