Pin it
This bold Thai Basil Tofu turns plain tofu into a burst of tasty, fiery flavors in just 30 minutes. The mix of fresh Thai basil, garlic, and chilies brings that genuine street food vibe straight to your home, no Thailand trip needed.
I first whipped up this meal during a super hectic week when I wanted something quick but filling. What began as a simple time-saver has now become our family's favorite whenever we want Thai flavors without getting delivery.
Ingredients
- Super firm tofu: The base that soaks up all the wonderful tastes. Try to get high protein organic super firm kinds from places like Trader Joes for the best bite.
- Fresh Thai basil: The key ingredient that brings the real flavor. Normal Italian basil can work if you're stuck but misses those special licorice hints.
- Thai red chilies: These small peppers bring major heat. Change amounts based on how spicy you can handle.
- Garlic: Gives that must-have flavor base. Don't even think about using the jarred stuff.
- Red onions or shallots: Brings a touch of sweetness. Shallots offer a softer taste if you can find them.
- Light soy sauce: Adds that savory, salty kick. Grab a good brand for better results.
- Dark soy sauce: Gives that nice deep color. This helps create that lovely brown look.
- Vegetarian oyster sauce: Adds layers of taste. The mushroom ones work great.
- Sugar: Cuts through the heat and salt. Brown or palm sugar gives a more authentic touch.
- Corn starch: Makes the tofu extra crispy when baked. You can skip it if you're frying instead.
Step-by-Step Instructions
Pin it
- Prepare the tofu:
- Squeeze out water by pressing tofu with paper towels. Break into chunks without making it too mushy. Add a pinch of salt, pepper and cornstarch for crispiness.
- Bake or fry the tofu:
- If baking, spread on a greased tray and cook at 425°F for 25 minutes, turning now and then for even browning. If you're in a rush, just fry it till golden and dry.
- Create the aromatic base:
- Warm oil in a wok until hot. Toss in garlic, chilies, and onions, cooking just until they smell amazing and onions soften. Watch the garlic so it doesn't burn and taste bitter.
- Combine tofu and aromatics:
- Put the cooked tofu in the wok, mixing to coat with the fragrant oil. Let everything hang out together for a minute or two over medium heat.
- Add the sauce mixture:
- Mix all sauce stuff in a small bowl first to make sure it's well blended. Pour it over the tofu mix, then wash the bowl with 2 tablespoons of water to get every last bit of flavor.
- Finish with Thai basil:
- Drop in fresh Thai basil at the very end of cooking. The leaves will soften fast, sending their amazing scent through the dish. Stir just enough to wilt them but keep them bright.
- Serve immediately:
- Put it over hot jasmine rice right away. Many folks like to add a runny fried egg on top for extra goodness.
The Thai basil really makes this dish pop. You can't quite match its flavor with regular basil, though I've tried when desperate. My family wasn't sure about tofu at first, but now they ask for this Pad Krapow all the time, often wanting more chilies as they've gotten used to the heat.
Spice Level Adjustments
Thai food brings the heat, but you can easily change how spicy this dish is. For a gentle version that works for kids or folks who can't handle spice, just use one Thai chili with the seeds taken out. For medium kick, go with two whole chilies, seeds and all. If you want the real Thai heat experience, use all four chilies as listed, or bump it up to six if you're brave. Just remember that leftovers get a bit spicier overnight, so keep that in mind when making big batches.
Making It Authentic
The true Thai version uses holy basil instead of Thai basil, but Thai basil is way easier to find in American stores and gives a similar smell and taste. Real Thai cooking also uses a splash of fish sauce, which we've left out to keep it vegetarian. The dark soy sauce helps get that rich color you see in restaurants. If you can, cooking in a carbon steel wok over high heat will add that special wok flavor that makes this dish taste like it came from a food stall in Bangkok.
Serving Suggestions
Jasmine rice is the classic pairing, but this tasty dish works great with other bases too. Try it on rice noodles for a pad thai feel, or wrap it in lettuce leaves for fewer carbs. The sauce tastes so good it even goes well with cauliflower rice. Round out your Thai feast with a simple tom yum soup to start and some mango sticky rice for something sweet after. Want a bigger meal? Add a side of quick stir-fried veggies like bok choy or Chinese broccoli with garlic.
Pin it
A knockout, simple-to-cook meal that'll turn your everyday dinners into something you'd expect at a fancy Thai place!
Frequently Asked Questions
- → Can I use regular basil instead of Thai basil?
Though Thai basil gives this dish its special licorice-like flavor, you can go with regular (Italian) basil if that's all you've got. It'll taste different but still good. If you can find it, holy basil would actually be your best choice since it's what they use in real Pad Krapow back in Thailand.
- → How can I adjust the spiciness level?
You can make it as mild or hot as you want by changing how many Thai chilies you add. Want it mild? Just toss in 1-2 chilies without seeds. For something in the middle, go with 3-4 chilies. If you want it genuinely Thai spicy, throw in all 6 chilies with their seeds. You can also swap in milder options like jalapeños if you're not into super hot food.
- → Is there a substitute for vegetarian oyster sauce?
Don't have vegetarian oyster sauce? No problem. Mix another spoon of soy sauce with a bit of sugar and a tiny splash of liquid smoke if you've got it. Another good swap is hoisin sauce with a dash of soy sauce, though it'll change the taste somewhat.
- → Can I make this dish ahead of time?
This dish really shines when it's fresh with just-wilted basil and crispy tofu. But if you need to plan ahead, you can fix the tofu earlier and keep it in your fridge, then do the quick stir-fry right before you eat. Any leftovers will stay good for 2-3 days in the fridge, but know that both the tofu and basil will get softer.
- → What can I serve with Thai Basil Tofu?
Most folks eat Thai Basil Tofu over a nice pile of steamed jasmine rice, sometimes with a fried egg on top. For a full meal, try adding a simple cucumber salad dressed with rice vinegar, some fresh tomato slices, or a light broth soup on the side. Watching carbs? It works great with cauliflower rice or wrapped in lettuce leaves too.
- → Can I use different proteins instead of tofu?
Sure thing! This recipe works great with ground chicken, pork, beef, or turkey if you're not vegetarian. If you are, try swapping the tofu for mushrooms (especially oyster or king oyster types), tempeh, or seitan. Just remember that each protein cooks a bit differently, so keep an eye on your cooking times.