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This tasty Thai Basil Tofu turns plain tofu into a burst of rich, fiery flavors in just 30 minutes. The mix of fresh Thai basil, garlic, and chili creates that genuine street food vibe in your home, no Thailand trip needed.
I whipped this up during one hectic week when I needed something speedy but filling. What began as just a quick fix has turned into our family's favorite when we want Thai flavors without picking up the phone.
Ingredients
- Super firm tofu: The backbone of our meal soaking up all those wonderful tastes. Try high protein brands from places like Trader Joes for the best bite.
- Fresh Thai basil: What makes this dish truly special. Normal Italian basil can work if you're stuck but misses those licorice hints.
- Thai red chilies: Small but mighty heat bombs. Add more or less based on how spicy you like things.
- Garlic: Gives that must-have flavor base. Don't even think about using the jarred stuff.
- Red onions or shallots: Brings a touch of sweetness. Shallots make it a bit fancier if you've got them.
- Light soy sauce: Adds that salty punch. Worth getting a good one here.
- Dark soy sauce: Gives that nice brown color. Makes everything look mouth-watering.
- Vegetarian oyster sauce: Adds that can't-put-your-finger-on-it taste. The mushroom ones are spot on.
- Sugar: Cuts through heat and salt. Brown or palm sugar makes it more true to tradition.
- Corn starch: Makes tofu crispy when baked. Skip it if you're frying instead.
Step-by-Step Instructions
- Prepare the tofu:
- Squeeze out water by pressing tofu with paper towels. Break into chunks without smooshing it completely. Sprinkle with salt, pepper and cornstarch for crunch.
- Bake or fry the tofu:
- For baking, spread on a greased tray and cook at 425°F for 25 minutes, flipping now and then for even color. For a quicker way, just fry until golden and dry.
- Create the aromatic base:
- Get oil hot in a wok. Toss in garlic, chilies, and onions, cooking just until they smell amazing and onions go clear. Watch the garlic so it doesn't burn and taste bitter.
- Combine tofu and aromatics:
- Throw the tofu into the wok, mixing to get it coated in all that tasty oil. Let everything hang out together for a minute or two on medium heat.
- Add the sauce mixture:
- Mix all sauce stuff in a small bowl first to make sure it's all blended. Pour it over your tofu mix, then wash the bowl with a splash of water to get every last drop of flavor.
- Finish with Thai basil:
- Drop in fresh Thai basil right at the end. The leaves will soften fast, sending their smell all through your food. Just stir until they wilt but stay bright green.
- Serve immediately:
- Scoop over hot jasmine rice while steaming. For the full experience, add a runny fried egg on top for extra richness.
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The Thai basil really makes this dish pop. You can't quite match its flavor with regular basil, though I've done it when in a pinch. My family wasn't sure about tofu at first, but now they ask for this Pad Krapow all the time, often wanting more chilies as they've gotten used to the heat.
Spice Level Adjustments
Thai food brings the heat, but you can easily tweak this dish for any palate. For a kid-friendly version that won't burn, use just one chili with no seeds. For a middle-ground kick, go with two whole chilies, seeds and all. If you want the real Thai experience, stick with four chilies as listed, or bump it up to six if you're brave. Just remember that leftover portions tend to get spicier overnight, so keep that in mind when making big batches.
Making It Authentic
Real Thai cooks use holy basil for this dish instead of Thai basil, but Thai basil is way easier to find in American stores and gives you that same aromatic punch. True versions also add a bit of fish sauce, which we've left out to keep things veggie-friendly. The dark soy gives you that rich color you see in restaurants. If you can, cook in a carbon steel wok on high flame to get that special wok flavor that makes the dish taste like it came from a street vendor.
Serving Suggestions
Jasmine rice is the classic partner, but this dish plays well with lots of things. Try it on rice noodles for a pad thai feel, or wrap it in lettuce leaves to cut carbs. The sauce tastes so good it even works with cauliflower rice. Round out your Thai feast with a bowl of tom yum soup to start and some mango sticky rice to finish. Want a bigger meal? Add a side of quick-fried veggies like bok choy or Chinese broccoli with garlic.
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A knockout, simple-to-cook dish that'll upgrade your weeknight meals to fancy restaurant status!
Frequently Asked Questions
- → Can I swap Thai basil with something else?
Thai basil has a unique flavor, but you can use regular basil as a substitute. While the taste will differ, it still works. If you can find holy basil, that’s the best replacement for true authenticity.
- → How can I make it less spicy?
Spice levels can be adjusted by reducing the chilies. Use 1-2 for mild heat or stick with 3-4 for medium spice. Want it authentic? Use all 6 with seeds. For even less spice, swap out Thai chilies for jalapeños.
- → Is there an alternative to vegetarian oyster sauce?
No oyster sauce? No problem! Mix soy sauce, a pinch of sugar, and a tiny drop of liquid smoke for a great stand-in. Hoisin sauce with some soy is another solid option, though the flavor will change a bit.
- → Can I prep this ahead?
Enjoy it fresh for the best taste and crispy tofu. But if needed, prep the tofu earlier and refrigerate. Do the stir-fry just before serving. Leftovers last 2-3 days in the fridge but expect softer tofu and basil.
- → What pairs well with Thai Basil Tofu?
Serve it on steamed jasmine rice, and don’t forget a fried egg if you’d like! Add cucumber salad, fresh tomatoes, or some clear broth soup as sides. For a low-carb twist, use cauliflower rice or lettuce wraps.
- → Can I use a different protein?
Yes! Ground chicken, pork, beef, or turkey work beautifully. For vegetarians, mushrooms, tempeh, or seitan can replace tofu. Just cook them to suit the protein's texture.