Pad Krapow (Thai Basil Tofu Stir-Fry)

Imagine ethereal quality of a dish. It can be prepared in just 20 minutes, yet it tastes like you spent hours in the kitchen. Consider Pad Krapow or Thai Basil Tofu Stir-Fry.

It’s certainly that dish. It’s a perfect blend of bold flavors. They are savory, spicy slightly sweet and herbaceous. They are all in one skillet.

I was skeptical when I first began cooking with tofu. Could this innocuous block of soybean be turned into something radiant? Would it taste as savory as my favorite takeout? The answer to this was a definite yes.

The secret lay in its preparation process. It is dipped in a thick, pungent sauce. A bitter taste indeed-a contribution from the unmistakable flavor of Thai basil.

This is my weeknight hero. It’s quick and can be customized to suit any combination of vegetables you have in the fridge.

Whether you are a tofu skeptic or a longtime fan, this dish will alter your tofu perspective.

More Recipes Like This

1. Sambal Goreng (Stir-Fry Potato)
2. Pad Woon Sen With Shrimp

Why You’ll Love This Recipe

Quick & Easy: Ready in just 20 minutes, perfect for busy nights.

Packed with Flavor: The bold sauce and fresh Thai basil create an unforgettable taste.

Versatile: Swap out veggies or adjust the spice level to suit your preferences.

Healthy Comfort Food: High in protein and loaded with vegetables.

A Great Introduction to Tofu: Perfect for those new to cooking or eating tofu.

Ingredients

For the Stir-Fry:

• 400 g tofu (minced or diced—your choice!)
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 slices ginger
• 2 red bell peppers or paprika, small diced
• 200 g green beans, cut into 2-inch pieces (or any veggie you like)
• 2 tbsp oil for frying
• 1 cup Thai basil
• 2 large eggs (optional, but highly recommended)
• 1 tsp Thai chili pepper flakes (adjust to your spice level)
• Sugar, salt, and pepper to taste

For the Sauce:

• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp water (optional)

Let’s Cook!

Step 1: Prep the Tofu

Use extra-firm tofu, press out moisture with paper towels for 10–15 minutes, tear into bits like ground meat.

Step 2: First Aromatics

Add the ginger, onion and garlic to the pan. Stir-fry 1 minute and fragrant.

Step 3: Veggie Time

Stir-fry the bell peppers and green beans. Stir-fry for 2–3 minutes or until tender-crisp and very bright in color.

Step 4: Sauce It Up

Add oyster sauce, dark soy, and a pinch of sugar. Stir until coated. If too thick, add a splash of water.

Step 5: Basil Finish

Turn off the heat and add Thai basil. It wilts almost instantly, releasing its own sweet and peppery fragrance.

Step 6: Fry those eggs (Optional)

In a separate pan, heat some oil and fry the eggs, sunny-side-up. The crispy edges and runny yolk just make this dish irresistible.

Tips to Success

Thai Basil is a Must: The flavor is pretty unique, if you ask me. Holy basil is fine too, though; regular basil just won’t be the same

Get Imaginative with the Veggies: Green beans? Snap peas, zucchini, or broccoli works

Spice It Up: Thai chili flakes bring the heat: start low and add your way to that perfect flavor.

Tofu Perfection: Don’t over-crowd the pan. Allow each tofu piece enough room to crisp beautifully.

Why Thai Basil Makes it the Difference

Thai basil is where the real hero of the dish lies in the spicy anise-like flavors of the stir-fry, taking each bite full of fragrance to its peak. Having not cooked it before, just prepare to be wowed-when simple becomes great.

Serve and Savor

Serve your Pad Krapow over a bed of jasmine rice and top it with a crispy fried egg. Break the yolk and let it mix with the stir-fry for an extra creamy touch. Trust me, you’ll want seconds!

And that, for me, is the least-but really just a little mini-vacation to Thailand every time that I manage to make it.

Made so easily along with these terrific flavors is exactly why this has become such a staple on my dinner table-and I hope yours as well.

So go ahead and try it out; share your variations with me if you think of any!