🌿 Pad kra pao with tofu
Pad kra pao with tofu is a plant-based take on the Thai basil stir-fry. Firm tofu is crumbled or cubed and fried until golden, then tossed in a hot wok with garlic, chilli, Thai basil and soy sauce. The tofu soaks up the salty, spicy sauce and the basil gives it a peppery, aromatic finish. It is served over steamed jasmine rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g firm tofu, pressed and crumbled or cubed
- 1 large handful of Thai basil leaves
- 4 garlic cloves and 3–5 small chillies, pounded
- 2 tbsp soy sauce
- 1 tsp sugar
- 1.5 tbsp vegetable oil
- 300 g cooked jasmine rice
Method
- Fry the tofu in oil in a wok until lightly golden.
- Push it aside, add the garlic and chilli and fry for 20 seconds.
- Add the soy sauce, sugar and a splash of water and toss everything together.
- Fold in the basil until wilted and serve over rice.
How to make it lighter
- Bake the tofu cubes in the oven instead of frying them in oil.
- Bulk up the stir-fry with green beans, onion or peppers.
- Serve with a smaller portion of rice or with cauliflower rice.
History
Tofu versions of kra pao are easy to find in Thailand, especially at stalls catering to vegetarian diners. The dish follows the same quick one-plate format as the meat versions.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →