Stir-Fried Tofu with Thai Basil
I love recipes that are full of flavor but require minimal prep work and very few ingredients. This Thai basil tofu stir-fry is exactly that! It’s inspired by pad kra pao, a Thai dish I love. Here, I’m sharing my easy, vegetarian version.
The tofu is crumbled directly into the skillet and browned thoroughly before being mixed with garlic, chili, a sweet-and-salty sauce, and plenty of Thai basil. Serve it over rice with a squeeze of lime for a quick weeknight dinner bursting with flavor!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 20 minutes
Good to know
- Leave the tofu alone at the beginning of the cooking process. Allowing it to cook undisturbed for the first two minutes will allow it to brown nicely against the pan. After that, stir it a few times to get golden pieces rather than crumbled, soggy tofu.
- Thai basil is more fragrant than regular basil. If you can find it, I highly recommend using it, but regular basil is a good alternative.
- Add the basil only at the very end. It only needs to be cooked a little so it wilts slightly while retaining its flavor.
- The level of heat depends largely on the type of chili pepper used. If you’re sensitive to heat, start with just one, then adjust the amount in future attempts to suit your taste.
Frequently asked questions
Pad kra pao is a traditional Thai stir-fry made with meat, chili peppers, garlic, and holy basil. This recipe is inspired by it, but it’s my vegetarian take on the dish, not an exact recreation.
Yes! You can easily add green beans, bell peppers, broccoli, or snow peas. However, I would keep the amount moderate to avoid watering down the sauce.
Crumbled tofu has a texture similar to the ground meat used in many pad kra pao recipes. It’s definitely my favorite way to prepare tofu!
I like serving it with rice, preferably sushi rice. You can also serve it in lettuce wraps with rice or rice noodles.
Ingredients
Stir-Fried Tofu
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) of regular or vegan oyster sauce
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons (30 ml) of water
- 3 tablespoons (45 ml) of vegetable oil of your choice
- 1 block of 450 g of extra-firm tofu, thoroughly drained
- 1/2 teaspoon (2.5 ml) salt
- 1/2 cup (60 g) finely chopped French shallots
- 1 or 2 chili peppers, finely chopped
- 4 to 5 cloves of garlic, minced
- 1 1/2 cups (65 g) Thai or regular basil leaves
Assembly
- 2 cups (420 g) cooked sushi rice
- 1 lime, quartered
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Preparation
Stir-Fried Tofu
- In a bowl, mix together the soy sauce, oyster sauce, maple syrup, and water. Set it aside.
- Heat the oil in a nonstick skillet over medium-high heat. Crumble the tofu directly into the skillet. Add the salt and cook the tofu for two minutes without stirring. Cook for another five minutes, stirring occasionally, until golden brown. Add the French shallots, chili peppers, and garlic. Cook for another four minutes, stirring occasionally.
- Add the sauce and stir until the tofu is thoroughly coated. Add the Thai basil and cook for an additional 1 to 2 minutes, stirring frequently.
Assembly
- Serve the tofu stir-fry over rice with a lime wedge on the side. Enjoy!
