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Close up of crispy Thai Basil Tofu with fresh holy basil and red chilies over jasmine rice

Thai Basil Tofu (Tofu Pad Krapow)

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 400 g extra firm tofu, pressed and cut into 1.5cm cubes
  • 2 tablespoons vegetable oil
  • 5 cloves garlic , finely minced
  • 4 Thai bird 's eye chilies, minced
  • 1 cup fresh holy basil leaves
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon vegetarian mushroom sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons vegetable broth

Method
 

  1. Press the tofu for 20 minutes to extract maximum moisture, then dice into uniform cubes.
  2. Whisk light soy sauce, dark soy sauce, mushroom sauce, sugar, and broth in a small vessel to create the liquid seasoning base.
  3. Heat vegetable oil in a carbon steel wok over high heat until shimmering.
  4. Add tofu cubes in a single layer and sear without moving for 2 minutes to develop a Maillard crust. Flip and continue searing until all sides are golden and firm.
  5. Reduce heat to medium-high; add minced garlic and chilies to the center of the wok. Stir-fry for 30 seconds until aromatics are translucent and fragrant.
  6. Incorporate the liquid seasoning base into the wok. Toss tofu continuously for 60 seconds until the sauce reduces and emulsifies into a glossy coating.
  7. Extinguish the heat source immediately.
  8. Add fresh holy basil leaves and fold gently using residual heat until the leaves are wilted and aromatic oils are released.
  9. Transfer to a plate and serve immediately with jasmine rice.