Thai Basil Tofu Stir-Fry (Pad Krapow)

The ingredients for this recipe closely mirror those of the chicken variant. This dish beautifully blends savory, sweet, and spicy flavors, enhanced by the aromatic essence of fresh Thai basil leaves. It’s a must-try for anyone who enjoys Thai cuisine and is best served alongside steamed rice.

Here’s how to prepare this incredibly delicious basil tofu stir-fry.

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1. Use Extra Firm Tofu

Extra-firm tofu serves as an excellent meat substitute. It offers several advantages over other tofu varieties: it is easier to handle, less likely to break, and contains less moisture, eliminating the need for pressing before cooking. Additionally, it can be deep-fried until crispy, adding a delightful texture.

If your tofu isn’t firm enough, you can use a tofu press or place a heavy object on it to expel excess water. Avoid using soft tofu, even after pressing, as it retains too much moisture.

Tofu is often preserved in brine, so be sure to remove it from its packaging and pat it dry with a cloth or paper towel before cooking. A cloth is preferable, as paper towels can sometimes stick to the tofu.

Cut the firm tofu into cubes approximately half a centimeter in size. Alternatively, some chefs prefer to mash the tofu to resemble minced meat. I recommend cutting it into cubes for even sizing and better presentation.

2. Fry the Tofu Cubes

Begin by placing the tofu cubes in a nonstick skillet without any oil. Gradually increase the heat and pan-fry the tofu cubes until most of the excess moisture evaporates. Once the tofu is dry, add a bit of oil and adjust the heat to medium-high. Stir-fry the tofu for a few minutes until the surface turns golden brown, then remove the tofu from the pan.

3. Prepare Other Ingredients

To enhance the dish, I added long beans, cut into small sections similar in size to the tofu. Long beans are a popular ingredient in Thai and Malaysian cuisine; however, you can substitute them with French beans if necessary.

As this dish is spicy, I included some bird’s eye chilies. These Thai chilies come in red or green, with the red variety being slightly spicier. Today, I’m using green chilies and removing the seeds to reduce the heat, as I prefer milder flavors. If you’re sensitive to spice, adjust the quantity of chilies accordingly while still allowing their flavor to shine through.

I also added two large red chilies for a vibrant mix of colors. Roughly chop the chilies, mash a few garlic cloves, and grind them together using a mortar and pestle to release their essential oils, which enhances the sauce’s flavor. If you lack a mortar and pestle, an electric blender will work just fine.

4. Prepare the Stir-Fry Sauce

The Thai stir-fry sauce is a blend of fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, and water. For a vegan version, simply substitute the fish sauce and oyster sauce with their vegan counterparts, which can be found at Asian markets.

5. The Stir-Frying Process

To create the stir-fried tofu with green beans, follow these steps:

1. Heat some oil in a pan or wok.
2. Sauté the chili and garlic paste until aromatic.
3. Add the green beans and stir-fry until tender yet slightly crisp. If they dry out, add a splash of water.
4. Incorporate the fried tofu into the pan, mixing it with the green beans.
5. Add the previously prepared stir-fry sauce.
6. Increase the heat and stir until well combined. Taste and adjust seasonings as needed.
7. Add a handful of Thai basil leaves (or regular basil if unavailable) and quickly mix them in. Turn off the heat and let the residual heat wilt the basil.
8. Serve the Thai basil tofu stir-fry garnished with fresh basil leaves.

This entire stir-frying process takes about five minutes. This Thai tofu dish pairs wonderfully with Jasmine rice or rice noodles.

6. Related Recipes

If you enjoyed this Thai basil stir-fry, here are a few more authentic Thai recipes to explore on this food blog:

• Pad Kra Pao: A delicious, spicy Thai basil stir-fry made with pork, perfect with rice and a crispy fried egg for non-vegetarians.
• Thai Green Curry: A personal favorite, this dish features a fantastic gravy that pairs beautifully with plain rice.
• Thai-Style Steamed Fish: This dish stands out with its unique flavor, thanks to fish sauce and lime juice, setting it apart from Chinese steamed fish.