Tofu Pad Krapow (Thai Basil Stir-Fry)
Main Dish · Quick Meals · Vegan · Vegetarian · Dairy-Free · Nut-Free · Time: 25 min · Servings: 3 · Difficulty: Easy
One of Thailand’s most beloved street food dishes, Phat Kaphrao, is all about bold flavors — the heat of chili, the punch of garlic, and the unmistakable aroma of holy basil. Traditionally made with minced pork or chicken, I’ve adapted it here with tofu for a lighter, anti-inflammatory take that still delivers that wok-fried intensity.
If you’re searching for it online, you’ll often see it written as Pad Krapow or Pad Kra Pao, which are the most common English spellings used in recipes and restaurant menus. All of them refer to the same dish: Thailand’s iconic basil stir-fry.
To keep my version closer to tradition while being a little gentler on the body, I used a blend of dark soy sauce and tamari, sweetened with coconut sugar instead of brown sugar. It’s quick, vibrant, and incredibly satisfying — especially with a crispy fried egg on top.
Ingredients
- 1 packet Extra firm tofu, pressed and crumbled
- 2 Tbsp olive oil or avocado oil
- 0.5 large red bell pepper
- 100 grams French beans
- 0.5 medium Onion, chopped
- 1 cup Thai holy basil leaves
- 2 large Eggs, optional, for topping
- Salt & freshly ground black pepper, to taste
- 2 tbsp Dark soy sauce
- 1 tbsp Tamari
- 0.5 tsp Coconut sugar
Directions
- Prepare the Vegetables Slice the bell peppers lengthwise into thin strips. For the French beans, pinch the tip and pull gently to remove the fibrous string along the side, then slice into small rounds. Finely dice the onion and mince the garlic. Pick the Thai basil leaves from the stems and set aside.
- Cook the Tofu Heat the oil in a wok or large pan over medium heat. Add the tofu and crumble it into bite-sized pieces using your hands or a fork. Season with salt and pepper, then cook for 5 to 7 minutes, until lightly golden and slightly crispy. Set aside.
- Cook the Vegetables and Mix the Sauce Heat the oil in a wok or large pan over medium-high heat. Sauté the onion and garlic until fragrant, then add the bell peppers and stir-fry for about 3-4 minutes. Add the French beans and continue cooking for another 3 minutes, tossing everything together. While the vegetables are cooking, prepare the sauce. In a small bowl, whisk together the dark soy, tamari, coconut sugar, chili, and pepper until the sugar has dissolved. Pour a few splashes of the sauce into the pan to lightly season the vegetables as they cook.
- Combine Return the cooked tofu to the pan and pour in the remaining sauce. Add 1 tablespoon of water if you prefer a slightly more saucy finish. Toss everything together until well coated and heated through.
- Finish with Basil Add the Thai basil and stir just until wilted.
- Serve Serve over rice or your preferred grains. Add a crispy fried egg on top, if desired.