Thai Basil Tofu (Pad Krapow-Inspired)
A quick, herby stir-fry inspired by Thailand's famous Pad Krapow (also known as Pad Kra Pao or Pad Gaprao) this tofu dish brings bold, savory flavor with garlic, chili, and fresh basil. Perfect for weeknights, meal prep, or when you want something that tastes like takeout but comes from your very own kitchen.
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
Notes
Thai basil has a more peppery, anise-like flavor than sweet basil, but regular basil still works beautifully! For added richness, stir in a tiny tiny amount of toasted sesame oil at the end.
Not into heat/spicy like me? Use just one chili or omit it altogether—flavor still holds up!
Leftovers keep well in the fridge for up to 3 days.