Thai Basil Tofu Stir-fry (vegan pad krapow)

💚Why you will love this recipe 

• Bold, aromatic, and jam-packed with flavors 
• A quick and easy 30-minute recipe 
• Versatile and highly customizable (substitution ideas are provided below) 
• Healthier and lower in calories than Thai takeout 

🤔What is pad krapow 

Pad krapow is a popular Thai stir-fry dish that can be found in Thai restaurants all over the world. It features minced meat (chicken, beef, or pork) cooked with garlic, chilies, Thai holy basil, and a savory sauce made from oyster sauce, fish sauce, soy sauce, and other seasonings. 

Pad krapow is commonly served over steamed rice and topped with a fried egg. 

This vegan version uses tofu in place of minced meat. Fish sauce is also omitted, but you can add some vegan fish sauce if you have it. 

🌶️What you will need 

📃Ingredient notes and substitutions 

• Tofu - Make sure to use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. Check out this post on how to press tofu for more details. 
• Chilies - Reduce or increase the amount used depending on how spicy you want it to be. I choose to deseed mine to make it less spicy. 
• Basil - I am using Thai basil as it is easier to find, but if you can find holy basil, definitely use that! Sweet basil can be used in a pinch. 
• Oyster sauce - Opt for a vegan oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee’s stir-fry sauce. (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce)
• Soy sauce - can be substituted with tamari or shoyu. 

🔪How to make 

Making the sauce - Combine all seasonings needed to make the stir-fry sauce.

Crumbling tofu - Using your hands or a potato masher, crumble tofu into small pieces to resemble minced meat. 

Frying aromatics - Heat ½ tablespoon of oil in the a non-stick wok, and add chopped onions. Fry for 3-4 minutes until fragrant. Stir in garlic and chilies next, and fry for another minute. Then, add French beans and saute for 2-3 minutes. 

Putting everything together - Add crumbled tofu and stir-fry sauce to the pan. Toss and fry until tofu is hot. Remove from heat before stirring in basil leaves. Your vegan Thai basil tofu stir-fry is ready to be served! 

✅Helpful tips 

• Types of basil - Although holy basil is traditionally used, it can be hard to find outside Thailand. Hence, I am using Thai basil to make this vegan pad krapow. If you can find holy basil, definitely use that! Sweet basil can be used in a pinch, but it will alter the flavor profile of this dish. 
• Adjusting to taste - Adjust the amount of seasoning added to suit your taste. If you have vegan fish sauce, feel free to substitute part of the soy sauce with fish sauce. 
• Cooking rice - As this dish is commonly served with rice, I recommend cooking rice before making this Thai basil tofu so you can pair them to make a simple yet satisfying meal. 
• Storing leftovers - Leftover basil tofu can be refrigerated in an airtight container for 3-4 days. Heat it in a pan or microwave before serving. 

✨Variations and add-ins 

Tofu - Instead of tofu, you can use crumbled tempeh, vegan minced meat, or rehydrated TVP in place. 

Veggies - Feel free to add more veggies to your vegan pad krapow! Chopped mushrooms, bell peppers, and broccoli florets are some that pair well. 

Make it less spicy - Instead of bird’s eye chilies, substitute with 1 regular chili / Holland chili instead. You can further reduce the spice by deseeding your chilies. 

🍚How to serve 

As mentioned above, this Thai basil tofu is highly versatile! Here are some dishes I commonly serve with it - 

• Rice - White rice, Jasmine rice, or cauliflower rice for a lower-carb option 
• Noodles - Cooked rice noodles or rice vermicelli, stir-fry rice vermicelli, pad see ew 
• Side dishes and appetizers - Thai spring rolls, tofu dumplings, pad pak Thai 

❔Commonly asked questions