Thai Basil Tofu (Tofu Pad Krapow)

Quick and easy protein-packed Thai Basil Tofu (Tofu Pad Krapow), made with just a few ingredients and bursting with tremendous flavor. This dish is perfect for a no-carb, high-protein meal that’s both satisfying and full of authentic Thai taste.

Why You’ll Love This Recipe

This recipe transforms super firm tofu into a flavorful, spicy, and aromatic dish that rivals traditional Thai street food. It’s a great plant-based alternative that’s macro-friendly and simple to prepare. Baking or pan-frying the tofu creates a crispy texture, while the vibrant Thai basil, garlic, and chilies pack a punch in every bite.

Ingredients

Baked Tofu (or Pan-fried Tofu)

16 oz high protein organic super firm tofu (Trader Joe’s recommended)
¼ tsp salt
¼ tsp black pepper
2 tbsp corn starch

Thai Basil Tofu (Tofu Pad Krapow)

2 tbsp avocado oil (or any cooking oil)
6 cloves garlic (minced or processed)
4 fresh hot red Thai chilies (use 6 for extra spice; adjust based on heat preference)
⅓ cup finely chopped red onions or shallots
1½ cups fresh Thai basil
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp vegetarian oyster sauce
1 tbsp organic raw cane sugar or palm sugar
2 tbsp water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bake or Pan-fry Tofu

1. Remove water from tofu and pat dry. Crumble into small pieces (avoid mashing).
2. Coat tofu with salt, pepper, and corn starch.
3. For baking: Spread tofu evenly on a greased baking pan and spray with oil. Bake at 425°F for 25 minutes, tossing a couple of times for even crispiness. Set aside.
4. For pan-frying: Cook tofu crumbles in a greased pan over medium heat until moisture evaporates and tofu firms up with a golden color. Set aside.

Make Thai Basil Tofu (Pad Krapow)

5. Heat oil in a wok over medium heat.
6. Add garlic, Thai chilies, and red onions/shallots. Sauté until fragrant and raw smell disappears—avoid burning.
7. Add baked/pan-fried tofu, mixing well and cooking for 1-2 minutes.
8. Mix light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and water in a small bowl. Pour over tofu and stir well.
9. Cook for another minute, then add fresh Thai basil. Stir and cook until basil wilts (1-2 minutes).
10. Serve hot over steamed rice. Optionally, top with a fried egg.

Servings and timing

• Serves: 3
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Adjust chili quantity for your preferred spice level.
• Swap avocado oil with sesame or peanut oil for a different flavor profile.
• Use kale or spinach if Thai basil is unavailable (flavor will differ).
• Add a splash of lime juice or chopped scallions for freshness.
• For lower carb, serve over cauliflower rice instead of steamed rice.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave until warmed through.
• Fresh basil is best added at serving time to maintain its flavor.

FAQs

Can I use regular tofu instead of super firm?

Super firm tofu works best for texture and holding shape but extra firm is a good substitute.

Is this recipe spicy?

Yes, it has a moderate heat level adjustable by chili amount.

Can I make this gluten-free?

Use gluten-free soy sauce and oyster sauce alternatives.

Can I freeze leftovers?

Yes, but texture may soften upon thawing.

What if I don’t have vegetarian oyster sauce?

Use mushroom sauce or soy sauce as a substitute.

How do I press tofu properly?

Wrap tofu in paper towels and press with a heavy object for 20-30 minutes to remove moisture.

Can I prepare tofu ahead of time?

Yes, bake or pan-fry tofu in advance and refrigerate until ready to use.

Can I add other vegetables?

Yes, bell peppers or snap peas work well added during the stir-fry.

What is Pad Krapow?

A traditional Thai dish featuring stir-fried meat or tofu with holy basil and chilies.

Can I omit the sugar?

Yes, but sugar balances the sauce’s flavors.

Conclusion

Thai Basil Tofu (Tofu Pad Krapow) is a flavorful, protein-rich dish that’s quick and easy to prepare. Its perfect blend of spicy, savory, and aromatic elements makes it a standout meal for those seeking authentic Thai flavors with a plant-based twist. Serve it with rice and a fried egg for a satisfying and wholesome dinner.

Thai Basil Tofu (Tofu Pad Krapow)

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3 servings
• Category: Main Course
• Method: Baking or Pan-frying, Stir-frying
• Cuisine: Thai
• Diet: Vegetarian

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Description

A flavorful, spicy Thai Basil Tofu (Tofu Pad Krapow) made with crispy baked or pan-fried super firm tofu, aromatic Thai basil, garlic, and chilies. A protein-packed, plant-based dish bursting with authentic Thai street food flavors.

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Ingredients

Baked Tofu (or Pan-fried Tofu):

16 oz high protein organic super firm tofu

¼ tsp salt

¼ tsp black pepper

2 tbsp corn starch

Thai Basil Tofu (Tofu Pad Krapow):

2 tbsp avocado oil (or any cooking oil)

6 cloves garlic, minced or processed

4 fresh hot red Thai chilies (adjust heat as desired)

⅓ cup finely chopped red onions or shallots

1½ cups fresh Thai basil

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp vegetarian oyster sauce

1 tbsp organic raw cane sugar or palm sugar

2 tbsp water

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Instructions

1. Remove water from tofu, pat dry, and crumble into small pieces.
2. Coat tofu with salt, pepper, and corn starch.
3. For baking: Spread tofu on greased pan, spray with oil, bake at 425°F for 25 minutes, tossing occasionally. Set aside.
4. For pan-frying: Cook tofu crumbles in greased pan over medium heat until golden and firm. Set aside.
5. Heat oil in wok over medium heat.
6. Add garlic, Thai chilies, and red onions/shallots. Sauté until fragrant.
7. Add tofu, stir and cook 1-2 minutes.
8. Mix light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and water. Pour over tofu and stir well.
9. Cook another minute, add Thai basil, stir until wilted (1-2 minutes).
10. Serve hot over steamed rice; optionally top with fried egg.

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Notes

Adjust chili quantity for desired spice level.

Use sesame or peanut oil for alternate flavor.

Substitute kale or spinach if Thai basil unavailable.

Add lime juice or scallions for freshness.

Serve over cauliflower rice for lower carb option.

Store leftovers refrigerated up to 3 days; reheat in skillet or microwave.

Add fresh basil at serving to preserve flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 0mg