Thai Basil Tofu Pad Krapow (Print Version)
# Ingredients:
→ Baked Tofu
01 -
16 oz high protein organic super firm tofu
02 -
¼ tsp salt
03 -
¼ tsp black pepper
04 -
2 tbsp corn starch
→ Thai Basil Sauce
05 -
2 tbsp avocado oil or preferred cooking oil
06 -
6 cloves garlic, minced
07 -
4 fresh hot red Thai chili peppers (adjust for spice level)
08 -
⅓ cup finely chopped red onions or shallots
09 -
1½ cup fresh Thai basil leaves
10 -
2 tbsp light soy sauce
11 -
1 tbsp dark soy sauce
12 -
2 tbsp vegetarian oyster sauce
13 -
1 tbsp organic raw cane sugar or palm sugar
14 -
2 tbsp water
# Instructions:
01 -
Remove excess water from tofu and pat dry thoroughly. Crumble into small pieces, preserving some texture without mushing it completely.
02 -
Coat crumbled tofu with salt, black pepper and corn starch, ensuring even distribution.
03 -
Arrange seasoned tofu on a greased baking sheet and spray with oil. Bake at 220°C (425°F) for 25 minutes, tossing occasionally for even browning. Set aside when done.
04 -
If not baking, pan-fry the seasoned tofu crumbles in a greased pan until moisture evaporates and tofu develops a firm texture with golden color. Set aside.
05 -
Heat oil in a wok over medium heat. Add chopped Thai chili, garlic, and red onions. Sauté for about 1-2 minutes until fragrant but not browned.
06 -
Add the prepared tofu to the wok with aromatics. Mix well and cook for 1-2 minutes over medium heat.
07 -
Combine all sauces (light soy, dark soy, vegetarian oyster sauce) and sugar in a small bowl. Pour over the tofu mixture. Rinse the sauce bowl with 2 tablespoons of water and add to the wok. Mix thoroughly.
08 -
Cook the sauce mixture for about 1 minute, then add Thai basil (whole or chopped as preferred). Mix well and cook for 1-2 minutes until basil is wilted.
09 -
Transfer to serving plates over steamed rice. Optionally top with a fried egg for a traditional presentation. Serve immediately while hot.
# Notes:
01 -
The authentic Thai dish uses holy basil (kaprow), but Thai sweet basil is a common substitute in Western kitchens.
02 -
For a more authentic flavor, use a mortar and pestle to crush the garlic and chilies instead of a food processor.