Tofu Pad Krapow Stir-Fry
Need a fast, bold dinner that hits all the flavor notes without hours in the kitchen?
When you're exhausted but craving something with a serious kick, this Pad Krapow is your best friend. It swaps traditional meat for hearty tofu and packs in deep umami flavors from soy sauce and garlic. It’s fast enough to make on a weeknight when you just want to sit down and eat something satisfying. You get that authentic Thai street food vibe—savory, spicy, and fragrant—in about 20 minutes. No complicated techniques required; just one pan and a lot of flavor.
Ingredients
- 14 oz extra-firm tofu — pressed and cubed
- 3 unit garlic cloves — minced
- 1 unit shallot — finely chopped
- 2 unit Thai bird's eye chilies — sliced (remove seeds for less heat)
- 0.5 cup fresh holy basil — or Thai basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce — sub with vegetarian mushroom sauce
- 1 tsp sugar
- 1 tbsp oil — vegetable or avocado oil
Method
- 1 Heat the oil in a large skillet over medium-high heat. Add the tofu cubes and sear until golden brown on all sides (about 5-7 minutes). Remove tofu from the pan and set aside.
- 2 In the same skillet, add the garlic, shallots, and chilies. Sauté for 2 minutes until fragrant but not burnt.
- 3 Stir in the soy sauce, oyster sauce, and sugar. Let it bubble for 1 minute to combine flavors.
- 4 Add the tofu back into the pan and toss well to coat with the sauce.
- 5 Turn off the heat and fold in the basil leaves until they just begin to wilt from the residual heat.
- 6 Serve immediately over steamed jasmine rice or rice noodles.
Variations
- Extra Spicy — Add 2-3 more chilies if you want that authentic fire.
- Quick Swap — Swap the shallot for a small onion or green onions for an even faster prep.
Notes
If you can't find holy basil, Thai basil is a great substitute. For extra crunch, toss in some roasted peanuts at the very end.
Equipment that helps
- Large Skillet — Provides enough surface area to sear tofu and toss everything evenly.
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