Holy Basil Stir Fry with Tofu | Vegan Pad Krapow | ผัดกะเพราเต้าหู้
Featuring fried tofu stir fried with Thai chilis, holy basil, and two different types of soy sauces, this vegan version of Pad Krapow is just as addictive as the original.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic (chopped finely)
- 3 red Thai chilis (chopped finely)
- 1 red jalapeno (cut into thin strips or slices)
- 1 cup firm tofu (pan fried and then chopped)
- 1/2 cup holy basil leaves
- 1 Tablespoon thin soy sauce
- 1 teaspoon dark soy sauce
Instructions
- 1
Slice approximately 8-10 ounces of tofu into thin slices. Blot dry with a paper towel and then pan fry in oil over medium-high heat. Once the tofu is golden brown on both sides, remove from pan and chop into coarse, bite-sized pieces. You should have approximately 1 cup.
- 2
Chop the garlic and Thai chili finely.
- 3
Heat a wok over high heat and then add some oil. Stir fry the garlic and chili until the garlic is golden brown.
- 4
Add 1 cup of the chopped tofu, 1 Tablespoon of red jalapeno slices, and both soy sauces. Stir fry together until the tofu is well coated with the sauces and the jalapenos are cooked through.
- 5
Add the holy basil leaves, mix into the dish, and quickly take the pan off the heat. Serve with jasmine rice and enjoy!