Thai Basil Tofu (Tofu Pad Krapow)
Thai Basil Tofu (Tofu Pad Krapow)
Ingredients
For the Baked Tofu
- 1 pound extra-firm tofu, pressed and cubed into 1/2-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon brown sugar
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 2 Thai chilies, or more, minced (adjust to taste)
- 1 red bell pepper, thinly sliced
- 1/2 cup green beans, trimmed and halved
- 1 cup Thai basil leaves, packed
For Serving
- 4 cups cooked jasmine rice
- 4 fried eggs, optional
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the pressed and cubed tofu with cornstarch, 1 tablespoon soy sauce, and sesame oil until evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Spread the tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400
- 3
While the tofu bakes, prepare the sauce. In a small bowl, whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce, brown sugar, and water until the sugar is dissolved.
⏱️ 5 min
- 4
Heat olive oil in a large wok or skillet over medium-high heat. Add the minced garlic and Thai chilies and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the sliced red bell pepper and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 6
Add the baked tofu to the wok. Pour in the prepared sauce and stir well to coat the tofu and vegetables. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 7
Remove the wok from the heat and stir in the Thai basil leaves until just wilted.
⏱️ 1 min
- 8
Serve immediately over cooked jasmine rice, optionally topped with a fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Tofu (Tofu Pad Krapow)
For the Baked Tofu
- 1 pound extra-firm tofu, pressed and cubed into 1/2-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon brown sugar
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon olive oil
- 4 garlic, cloves, minced
- 2 Thai chilies, or more, minced (adjust to taste)
- 1 red bell pepper, thinly sliced
- 1/2 cup green beans, trimmed and halved
- 1 cup Thai basil leaves, packed
For Serving
- 4 cups cooked jasmine rice
- 4 fried eggs, optional
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the pressed and cubed tofu with cornstarch, 1 tablespoon soy sauce, and sesame oil until evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Spread the tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
⏱️ 25 min•🌡️ 400 - 3
While the tofu bakes, prepare the sauce. In a small bowl, whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce, brown sugar, and water until the sugar is dissolved.
⏱️ 5 min - 4
Heat olive oil in a large wok or skillet over medium-high heat. Add the minced garlic and Thai chilies and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the sliced red bell pepper and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 6
Add the baked tofu to the wok. Pour in the prepared sauce and stir well to coat the tofu and vegetables. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 7
Remove the wok from the heat and stir in the Thai basil leaves until just wilted.
⏱️ 1 min - 8
Serve immediately over cooked jasmine rice, optionally topped with a fried egg.
⏱️ 1 min