Spicy Thai Basil Tofu (Vegan Pad Krapow)

This Spicy Thai Basil Tofu is a vegan twist on Pad Krapow, a classic Thai stir-fry. A flavorful combination of spicy heat, fresh herbs, and deep umami ready in under 30 minutes. Healthier and faster than takeout!


What is the History of Pad Krapow aka Spicy Thai Basil?

Fresh basil was introduced to Thailand around 2400 BC. It shows up frequently in Thai cooking where you’ll see it used in curries, stir-fries, and as a garnish with Pho. The stir-fry cooking technique originated in China but gradually made its way all over northeastern Asia.

Spicy Thai Basil is a common street food dish that likely originated in central Thailad. Vendors like it because it quickly comes together and uses just a few staple ingredients.. It’s served on most American menus with ground chicken. However, in Thailand it can be made with pork, tofu, beef, egg, or all vegetables.

Spicy Thai Basil Tofu – Pad Krapow

This Spicy Thai Basil Tofu is a vegan twist on Pad Krapow, a classic Thai stir-fry. A flavorful combination of spicy heat, fresh herbs, and deep umami ready in under 30 minutes. Healthier and faster than takeout!

Servings4

Calories 142kcal

Ingredients

  • 3 shallots peeled and thinly sliced

  • 3 Fresno chilies seeds removed and thinly sliced

  • 1 16-oz pkg extra firm tofu, crumbled

  • 5 cloves garlic thinly sliced

  • 2 teaspoons coconut sugar

  • 2 tablespoons tamari

  • 1 tablespoon vegan fish sauce

  • 1/3 cup water

  • 1 bunch .75 oz package Thai basil, thinly sliced

  • For Serving: 2 cups cooked whole grains like quinoa, brown rice, or pink rice

Instructions

  • Preheat a non-stick Wok or wide saute pan over medium-high heat.

  • Add the shallots and chilies. Stir-fry (stirring often) until starting to brown on the edges, 5-7 minutes.

  • While this is going on, you can crumble your tofu and chop the basil.

  • To crumble the tofu: Remove the tofu from its packaging and place in a small bowl. Drain off any water.

  • Use your hands to crumble to tofu, breaking it into really small pieces. It should resemble cottage cheese.

  • Once the shallot and chilies are starting to brown, add the crumbled tofu to the pan, along with the garlic, coconut sugar, tamari, vegan fish sauce, and water.

  • Cook for 7-10 minutes, stirring often, until the tofu has absorbed all of the flavors from the pan. The moisture should also evaporate during this time, leaving the tofu mixture quite dry. If you still see water in the bottom of the pan, keep cooking and stirring.

  • Once the mixture is dry, add the Thai basil. Turn off the heat and stir until basil is wilted.

  • Serve with brown rice, quinoa, or other whole grain. Enjoy!

Katie Simmonsrecipe, vegan, tofu, asian, spicy, entree, dinner, thai, basil