This easy tofu pad krapow recipe is packed with flavors and made completely meat-free. A perfect balance of spicy chilies, holy basil, and umami-rich sauces makes this Thai basil tofu stir-fry an absolute must-try!
Tip: You can use Thai basil in many of my recipes, such as Falling ends fell pork, khao pad krapowand basil beef.
This tofu pad krapow is highly customizable and ready in less than 30 minutes. Crispy egg tofu takes the place of traditional ground meat, soaking up the delicious sauce and staying soft on the inside with a crunchy coating.
Recipe Information
This dish is a meat-free version of one of Thailand’s most beloved street foods. My version uses crispy tofu instead of the traditional ground meat, making it perfect for vegetarians or anyone looking to enjoy more plant-based meals.
Authentic pad krapow is often served with a crispy fried egg featuring a runny yolk, alongside steamed jasmine rice. You can adjust the spiciness by controlling the amount of fresh Thai chilies used.
The key ingredient is holy basil, which has a peppery, anise-like flavor essential for that real Thai restaurant flavor. Regular basil doesn’t deliver the same punch, so seek out holy basil if possible!
Ingredient Notes
Grab the ingredients from your nearest Asian grocery store or Asian market, and remember to check the recipe card below for exact measurements!
- Egg tofu – Feel free to use firm or extra-firm tofu instead.
- Tempura flour – Creates a crisp coating; substitute with cornstarch or rice flour.
- Fresh chilies – Adds heat; adjust based on your spice preference.
- Yard long beans and onion – Feel free to customize the recipe with vegetables of your choice.
- Holy basil – The key ingredient, giving the stir-fry its signature taste!
- Garlic
- Vegetarian oyster sauce – Provides rich umami flavor to enhance the stir-fry sauce.
- Light soy sauce – Adds saltiness to balance the flavors.
- Dark I’m Sauce – Gives the dish a rich color and depth of flavor.
- White sugar – Smooths out the spice and salt for balanced flavor.
- Oil – Choose an oil with a high smoke point for stir-frying, like vegetable oil or rice bran oil.
How to make Thai basil tofu
Step 1: Cut the egg tofu package in half with a sharp knife. Gently fold the package open and squeeze both halves to slide the tofu out. Slice the tofu to your preferred thickness.
Step 2: Coat the tofu slices with crispy flour. Heat oil in a deep frying pan and fry the tofu until golden and crisp. Remove and set aside.
Step 3: Crush garlic and chilies with a mortar and pestle.
Step 4: Heat oil in a non-stick wok over medium-high heat. Sauté the garlic-chili mix for about 20 seconds until fragrant.
Step 5: Add yard long beans and onions, stir-frying until tender but still crunchy.
Step 6: Stir in mushroom sauce, light and dark soy sauce, and white sugar. Mix well and continue to cook until the vegetables reach your desired texture.
Step 7: Turn off the heat, add the fried tofu and holy basil, and toss everything together. Serve immediately and enjoy!
Recipe tips and tricks
- Crispy tofu – Pat dry the egg tofu before coating with flour to get the best crispy crust.
- Don’t skip the holy basil – It’s the key to authentic Thai basil tofu stir-fry! Regular basil won’t give the same flavor.
- Pair it with a crispy fried egg – A crispy egg with a runny yolk adds creaminess and balances the bold flavors.
- Serve immediately – This vegetarian pad krapow tastes best fresh from the wok, so prep all ingredients in advance.
Storing & reheating tips
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheating: Warm gently in a pan over medium heat with a small splash of oil to maintain texture and flavor.
- Freezing: Not recommended; tofu texture and basil flavor don’t hold well when frozen.
More vegetarian Thai recipes to try
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Tofu Pad Krapow Recipe (Thai Basil Tofu Stir-Fry)
This quick and easy tofu pad krapow recipe comes together in under 30 minutes, delivering a flavorful stir-fry packed with umami-rich goodness!
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Cut the egg tofu package in half with a sharp knife. Gently fold the package open and squeeze both halves to slide the tofu out. Slice the tofu to your preferred thickness.
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Coat the tofu slices with tempura flour. Heat oil in a deep frying pan and fry the tofu until golden and crisp. Remove and set aside.
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Crush garlic and chilies with a mortar and pestle.
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Heat oil in a non-stick wok over medium-high heat. Sauté the garlic-chili mix for about 20 seconds until fragrant.
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Add yard long beans and onions, stir-frying until tender but still crunchy.
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Stir in mushroom sauce, light and dark soy sauce, and white sugar. Mix well.
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Turn off the heat, add the fried tofu and holy basil, and toss everything together. Serve immediately and enjoy!
- Use the nutrition card in this recipe as a guideline.
Calories: 349kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 769mg | Potassium: 457mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1042IU | Vitamin C: 138mg | Calcium: 47mg | Iron: 2mg