Thai Basil Tofu Stir-Fry (Pad Krapow)
Thai Basil Tofu Stir-Fry (Pad Krapow) is our ultimate go-to when we want something quick, easy, delicious, healthy, and fully plant-based. The first time we tried this iconic Thai dish was at a tiny restaurant in New York—before the plate even hit the table, the aroma of garlic, chilies, and fresh Thai basil had us leaning in with anticipation. One bite, and we knew this stir-fry was something special.
Since then, we’ve recreated this Thai Basil Tofu Stir-Fry (Pad Krapow) countless times in our kitchen. It’s the perfect weeknight dinner—ready in minutes, loaded with bold flavors, and packed with crispy tofu and vibrant herbs. Whether served over jasmine rice or spooned into lettuce wraps, it’s a satisfying and spicy dish that always hits the spot. If you love Thai food and crave a plant-based version that’s better than takeout, this recipe is calling your name.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Thai Basil Tofu Stir-Fry (Pad Krapow)
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
- Tofu Press
About This Recipe
This Thai Basil Tofu Stir-Fry is a plant-based take on the popular Thai street food classic, Pad Krapow. Traditionally made with meat and holy basil, we use extra firm tofu for a satisfying chew and fresh Thai basil leaves for that unmistakable peppery aroma. The tofu is lightly coated in cornstarch and pan-seared until golden, then tossed in a garlicky, umami-rich sauce featuring soy sauces, vegan fish sauce, and vegetarian oyster sauce. Served hot over jasmine rice, it’s a dish that hits every note—spicy, savory, slightly sweet, and totally crave-worthy.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Bold, spicy, umami-rich flavor
- Completely plant-based and high in protein
- Perfect for weeknights or meal prep
- Tastes just like takeout—only healthier!
Key Ingredients
- Extra Firm Tofu: Provides a hearty base that soaks up the sauce beautifully when pan-fried.
- Cornstarch: Creates a light, crispy coating on the tofu without deep frying.
- Light Soy Sauce: Adds a salty, umami foundation to both the tofu and the stir-fry sauce.
- Sesame Oil: Gives the tofu a nutty, aromatic depth.
- Garlic (Minced): Essential for building bold flavor—fragrant and savory.
- Thai Chilies: Adds signature heat; adjust to taste for spice tolerance.
- Fresh Thai Basil Leaves: Distinctively peppery and slightly sweet, they elevate the whole dish.
- Dark Soy Sauce: For deeper color and a hint of molasses-like richness.
- Vegetarian Oyster Sauce: Provides umami and a bit of sweetness without any seafood.
- Vegan Fish Sauce: Replicates the salty funk of traditional fish sauce with plant-based ingredients.
- Brown Sugar: Balances the saltiness and spice with just the right amount of sweetness.
- Vegetable Broth: Adds moisture and depth to the stir-fry sauce without watering down the flavors.
How To Make Thai Basil Tofu Stir-Fry (Pad Krapow)
Air Fry Tofu:
- Press the tofu and pat dry
- In a large bowl, break the tofu into bite sized pieces by hand.
- Add corn starch and stir until all pieces are coated.
- Add sesame oil, soy sauce, and water and gentle stir to create a batter and all pieces are evenly coated.
- Transfer the tofu pieces to a parchment lined air fryer tray and spread out evenly.
- Air fry at 350-400 F (depending on your air fryer) for 15-20 minutes or until crispy.
Thai Basil Stir Fry:
- In a pan over medium-low heat, heat 1 tablespoons of cooking oil.
- Add minced garlic and Thai chilies, sauté for 1 minute.
- Add 1 cup of fresh Thai basil leaves, and sauté for another minute until fragrant.
- Lower the heat, and add in the light soy sauce, dark soy sauce, vegetarian oyster sauce, vegan fish sauce (optional), and brown sugar.
- Increase the heat back to medium low, stir to combine, and bring to a gentle simmer. Add vegetable broth to make the dish more saucy, otherwise omit. Allow the sauce to recude slightly.
- Add the air fried tofu, and stir to coat all pieces. Then add the remainder of the fresh Thai basil leaves, and stir to allow the sauce to further reduce and the Thai basil leaves to wilt.
- Remove from heat, and serve with a side of steamed Jasmin rice, Papaya Salad and Fried Rice.
- Enjoy!
Have It Your Way
- Make it milder: Swap Thai chilies for red bell pepper or use less chili.
- Boost the veggies: Add sliced mushrooms, green beans, or baby corn.
- Gluten-free option: Use tamari in place of soy sauce.
- Make it a meal: Serve with jasmine rice, rice noodles, or even in lettuce wraps.
Nutritional Facts (Per Serving)
Approximate values, not including rice:
- Calories: ~310
- Protein: ~18g
- Fat: ~16g
- Carbs: ~20g
- Fiber: ~3g
- Sodium: ~800mg
Health Benefits
- High in plant-based protein – Tofu fuels you with clean, sustainable energy.
- Packed with antioxidants – Thai basil, garlic, and chilies are naturally anti-inflammatory.
- Low in cholesterol – A heart-healthy alternative to meat-based stir-fry.
- Quick and wholesome – Great for busy weeknights without sacrificing nutrition.
Other Recipes You’ll Love
Thai Basil Tofu Stir-Fry (Pad Krapow)
Ingredients
Ingredients:
- 1 18 oz Extra Firm Tofu pressed
- 2 Tbsp Corn Starch
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp water
Sauce:
- 1 Tbsp Cooking Oil
- 1 Tbsp Garlic minced
- 3 Thai Chilies diced
- 2 cups Fresh Thai Basil Leaves
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Vegan Oyster Sauce
- 1 Tbsp Vegan Fish Sauce optional
- 1 Tsp Brown Sugar
- ¼ cup Vegetable Broth optional
Instructions
Air Fry Tofu:
- Press the tofu and pat dry
- In a large bowl, break the tofu into bite sized pieces by hand.
- Add corn starch and stir until all pieces are coated.
- Add sesame oil, soy sauce, and water and gentle stir to create a batter and all pieces are evenly coated.
- Transfer the tofu pieces to a parchment lined air fryer tray and spread out evenly.
- Air fry at 350-400 F (depending on your air fryer) for 15-20 minutes or until crispy.
Thai Basil Stir Fry
- In a pan over medium-low heat, heat 1 tablespoons of cooking oil.
- Add minced garlic and thai chilies, sauté for 1 minute.
- Add 1 cup of fresh thai basil leaves, and sauté for another minute until fragrant.
- Lower the heat, and add in the light soy sauce, dark soy sauce, vegetarian oyster sauce, vegan fish sauce (optional), and brown sugar.
- Increase the heat back to medium low, stir to combine, and bring to a gentle simmer. Add vegetable broth to make the dish more saucy, otherwise omit. Allow the sauce to recude slightly.
- Add the air fried tofu, and stir to coat all pieces. Then add the remainder of the fresh thai basil leaves, and stir to allow the sauce to further reduce and the thai basil leaves to wilt.
- Remove from heat, and serve with a side of steamed Jasmin rice, Papaya Salad and Fried Rice.
- Enjoy!
Notes
- Press your tofu well to remove excess moisture—this helps it crisp up.
- Use fresh Thai basil if possible—don’t substitute with Italian basil.
- Taste and adjust the sauce before tossing in the tofu; balance is key.
- Leftovers keep well for up to 3 days and taste great reheated over rice.
Video
Nutrition
Tofu Press
Using a good Tofu Press is crucial for enhancing the texture and flavor of tofu in your culinary creations. Pressing tofu removes excess water, allowing it to absorb marinades and spices more effectively, resulting in a richer and more robust taste. This process also improves the tofu’s texture, making it firmer and more suitable for grilling, frying, or baking. A well-pressed tofu holds its shape better and achieves a desirable crispy exterior while remaining tender on the inside. Investing in a quality tofu press simplifies this process, saving time and ensuring consistent results, ultimately elevating your dishes to a new level of deliciousness. Here is our favorite Tofu Press. It easily And quickly remove water from Tofu to Improve the flavor and give Perfect Texture every time.
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