Try this easy and fast recipe for vegetarian Thai basil tofu stir fry aka Tofu Pad Krapow. Stir fried ground tofu with garlic, ginger, and veggies in a spicy, savory soy sauce!
This vegetarian Thai basil tofu stir fry is so freaking delicious! Can you believe this is made with tofu? I usually make this dish when I’m rushed for time. As in, I’m about to head out to the nearest fast food joint and order something ungodly bad for me. That’s when I realize, I can whip up this amazing Thai basil tofu in no time. I’m talking 15 minutes start to finish for an amazing, protein packed meal ready in no time!
This is a dish I frequently order at Thai restaurants and it’s called Pad Krapow, Pad Kra Pao. It’s usually made with ground meat, but tofu is an excellent substitute because it acts as a sponge and absorbs all of that savory, spicy soy sauce.
Top with a crispy fried egg for extra goodness. The egg yolk adds a richness to the dish and melds all the flavors together. Mix it all together with rice and chow down. I promise this will be a favorite you’ll come back to over and over again.
Tips for Vegetarian Thai Basil Tofu Stir Fry (Tofu Pad Krapow)
Start with extra firm tofu. This is crucial because it holds less water and its texture is most similar to ground meat for stir fries. Soft tofu will be too watery and it’s a completely different texture, almost pudding like. There are amazing things you can do with soft tofu but stir frying is not one of them!
When you remove the tofu from the container, squeeze out as much water and you can. Really give it a good squeeze. Then grab some paper towels and press out some of the water even more. Your tofu will start breaking apart during the squeeze and that’s totally fine. Next you want to break the tofu apart with your hands or fork to get ‘ground’ tofu.
Add your ground tofu into a hot pan with oil and stir fry it until it becomes dry. 
Then add your veggies and sauce and stir fry some more. 
Turn off the heat and add in your Thai basil. Give it a good stir in the pan to let the Thai basil wilt a bit before serving.
And there you have it, Thai basil tofu stir fry ready in under 15 minutes! Make this today for a quick and easy meal.
I hope you make this Thai basil tofu stir fry, tofu Pad Krapow! Please share, rate, and comment below.
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Check out these other Asian vegetarian recipes!
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- Baked Thai Tofu Satay
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- Chinese Style Dry Fried Garlic Green Beans
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15 Minute Thai Basil Tofu Stir Fry (Pad Krapow)
Video
Ingredients
- 1 packet extra firm tofu 16 oz (454 g)
- 2 Tablespoons avocado oil
- ½ large red bell pepper sliced
- ¾ cup green beans cut to ½ inch long pieces
- ½ medium onion chopped
- 1 cup Thai holy basil
- 2 large eggs optional
- salt & pepper to taste
Sauce Ingredients
- 3 Tablespoons dark soy sauce
- 2 ½ teaspoons brown sugar
- 4 cloves garlic chopped
- ¼ teaspoon ginger grated
- ½ teaspoon Thai chili pepper flakes optional for spice, or add fresh Thai chili peppers
Instructions
- Take your extra firm tofu and squeeze out as much water as you can with your hands and some paper towels. Next crumble it up with a fork or your hands to get 'ground' tofu.
- Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.
- Add the sauce, bell peppers, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.
- Season your tofu mixture with salt & pepper to taste. Tofu is pretty bland so it may need a pinch of salt. I added about 1/4 teaspoon.
- Turn off the heat and stir in your Thai basil and mix it together until the basil wilts.
- Serve over rice and top with the crispy fried egg.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days
- Substitute other types of basil if you can't find Thai basil
- Low carb options:
- serve over cauliflower rice
- serve in lettuce cups
- replace brown sugar with a few drops of liquid stevia
- Additional veggies: broccoli, carrot, celery
I’m happy that I found your recipe when searching for ideas to use up Thai basil. I had to make do with what I had by subbing coconut aminos for the soy sauce & brown sugar and it turned out great. This recipe will be in my rotation and I’ll try again next time with your original ingredients. Thanks for sharing your recipe!
Thank you! I’m so glad you enjoyed it! Coconut aminos is a great substitute for soy and brown sugar. Tamari is also great substitute if you happen to have that instead of soy sauce or coconut aminos. 🙂
Just tried it and the boyfriend and I loved it! I opted for the thai chili option because we always have some in the freezer. This recipe has made it into our dinner rotation. thank you! It’s REALLY good.
Thank you so much Tina! So glad you and your boyfriend loved it! 🙂 I keep my chilis pepper flakes in the freezer too!
This was such a quick and healthy meal. The flavor combination was amazing and I the egg on top is a must. We loved this and will be making it again soon !!
Oh my goodness! I want a huge bowl of this stir fry right now! It looks like perfection!
I love that this dish can be thrown together in just 15 minutes, this will come in handy on busy weekdays! I think I’ll try it over cauliflower rice!
We love tofu, but don’t have it often enough! I have been looking for healthy and delicious recipes that I can make at lunchtime to stop me having unhealthy snacks, this looks just the thing!
I saw 15 minutes and I was sold! This is so darn delicious, and the perfect weeknight dish. Will be making again!
This makes me miss the food in Thailand so much! Gotta have that fried egg on top too! Sounds so delicious!
Ok, just by looking at these pictures, I cannot believe this is tofu! Seriously, this looks absolutely scrumptious!!!
How beautiful is the stir fry? I love all the flavors and colors this quick stir fry has to offer.
This looks so flavorful!! Love that it’s healthy – perfect easy dinner idea!
mmmm! I haven’t had dinner yet and this is making me so hungry. I’ve only cooked with firm tofu once when I used it in a chili but I think it would be so great in a stir fry. Passing this recipe onto my vegan daughter for sure…her boyfriend grew up in Thailand and he would love this.
What a creative way to use tofu! Just a quick and tasty dish.. That egg on top is perfection!! Fabulous recipe.
Thank you Debbie! The egg on top really makes this dish!
Quick, easy, healthy, and tasty; everything I look for in a recipe! I wasn’t able to find fresh Holy Basil, but the woman at the Asian grocery store suggested I use Chilli Paste with Holy Basil Leaves (it comes in a jar, brand name is Por Kwan). I used about a Tablespoon and left out the Thai chilis; perfect amount of spice for me!
Thank you so much Ashton! That’s such a great idea to use chili paste with holy basil! I’m so glad you liked it! 🤗
I can’t believe this is tofu!! The dish looks amazing and I love the greens that you have added. Yummy!!
Thanks Delaine! I love how the greens add a crunchy texture I’m always looking for when eating tofu. 🙂
This looks incredible. I’m always a little wary of tofu but this looks too good not to try!
Thanks Elizabeth! I feel you on the tofu. It could be really bland without the right flavorings. This was incredible though. I hope you try this recipe!
the photos just made me hungrier than I eternally am already. I have started veganism last week and I miss eggs. whew! I am trying this tonight without the egg. huhu
Haha I know what you mean! I always get hungry browsing food pictures. Wow congrats on going vegan! I hope you enjoy this recipe! <3
This sounds amazing, and your pictures are beautiful!
Thank you Bee! I hope you get to try this. It’s was so delicous and easy! 🙂