A vibrant, spicy, and aromatic stir-fry, Thai Basil Tofu (Tofu Pad Krapow) is my go-to when I want a quick and satisfying meal that bursts with flavor. Crispy tofu meets the fragrant punch of Thai basil, creating a plant-based twist on the beloved Thai street food classic.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 block firm tofu, pressed and crumbled
2 tablespoons vegetable oil
1 onion, thinly sliced
4 cloves garlic, minced
1-2 Thai bird’s eye chilies, finely chopped (adjust to taste)
1 red bell pepper, sliced
1 cup fresh Thai basil leaves
2 tablespoons soy sauce
1 tablespoon oyster sauce (use vegan oyster sauce for a vegan version)
1 teaspoon sugar
1/4 cup water
1 tablespoon rice vinegar
Cooked jasmine rice, for serving
Lime wedges, for serving
Directions
I heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Then I add the crumbled tofu and cook for 5–7 minutes, stirring occasionally, until golden and crispy. I remove it from the pan and set it aside.
Then In the same pan, I add the remaining tablespoon of vegetable oil. I toss in the onion and garlic and cook for 2–3 minutes until fragrant and softened.
I stir in the chopped Thai bird’s eye chilies and bell pepper, cooking for another 2 minutes while stirring often.
In a small bowl, I whisk together soy sauce, vegan oyster sauce, sugar, rice vinegar, and water. I pour this sauce into the pan, stirring to coat the vegetables.
After that I return the crispy tofu to the pan and add the fresh Thai basil leaves. I toss everything together until the basil wilts and the tofu is coated in sauce, about 1–2 minutes.
I serve the Thai Basil Tofu over hot jasmine rice and garnish with lime wedges.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories: 275 kcal per serving
Variations
I sometimes swap the red bell pepper for zucchini or green beans for a different texture.
If I want extra heat, I add more bird’s eye chilies or a spoonful of chili paste.
For a gluten-free version, I use tamari instead of soy sauce.
I like to add a fried egg on top when I’m not keeping it vegan, for a more traditional Thai touch.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat to bring back the crispiness of the tofu, adding a splash of water if needed to loosen the sauce. The microwave works too, but it won’t keep the tofu as crispy.
FAQs
How spicy is Thai Basil Tofu?
It can be as mild or as spicy as I want. I adjust the number of bird’s eye chilies to suit my taste.
Can I use regular basil instead of Thai basil?
Yes, but I find that Thai basil has a unique, slightly anise-like flavor that makes the dish more authentic.
What type of tofu works best?
I always use firm or extra-firm tofu so it holds its shape and crisps up nicely.
Can I make this without oil?
Yes, I can air-fry or bake the tofu for crispiness and sauté the vegetables with a splash of vegetable broth instead of oil.
What can I serve with this dish?
I usually serve it with jasmine rice, but it also goes well with brown rice, quinoa, or even noodles.
Conclusion
Thai Basil Tofu is one of those recipes I keep in my back pocket for when I want something quick, flavorful, and plant-based. The balance of spicy, savory, and aromatic flavors makes it deeply satisfying, while the crispy tofu keeps every bite exciting. It’s a simple way to bring Thai-inspired comfort food to my table in just minutes.
Recipe:
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Thai Basil Tofu (Tofu Pad Krapow)
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A vibrant, spicy, and aromatic Thai-inspired stir-fry made with crispy tofu, fresh Thai basil, and a savory-sweet sauce. This quick, plant-based version of the classic Pad Krapow is bursting with bold flavors and ready in under 30 minutes.
Ingredients
1 block firm tofu, pressed and crumbled
2 tablespoons vegetable oil
1 onion, thinly sliced
4 cloves garlic, minced
1–2 Thai bird’s eye chilies, finely chopped (adjust to taste)
1 red bell pepper, sliced
1 cup fresh Thai basil leaves
2 tablespoons soy sauce
1 tablespoon oyster sauce (use vegan oyster sauce for vegan version)
1 teaspoon sugar
1 tablespoon rice vinegar
1/4 cup water
Cooked jasmine rice, for serving
Lime wedges, for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the crumbled tofu and cook for 5–7 minutes, stirring occasionally, until golden and crispy. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add onion and garlic, cooking for 2–3 minutes until fragrant and softened.
- Stir in the chopped Thai bird’s eye chilies and red bell pepper, cooking for another 2 minutes while stirring often.
- In a small bowl, whisk together soy sauce, oyster sauce, sugar, rice vinegar, and water. Pour the sauce into the pan, stirring to coat the vegetables.
- Return the crispy tofu to the pan and add the fresh Thai basil leaves. Toss until the basil wilts and the tofu is coated in sauce, about 1–2 minutes.
- Serve over hot jasmine rice and garnish with lime wedges.
Notes
For extra heat, add more chilies or a spoonful of chili paste.
Substitute red bell pepper with zucchini or green beans for variation.
Use tamari instead of soy sauce for a gluten-free version.
Top with a fried egg for a more traditional Thai touch if not keeping it vegan.
Store leftovers in the fridge for up to 3 days and reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 7g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
