Tofu Pad Krapow Recipe (Thai Basil Tofu Stir-Fry)
This quick and easy tofu pad krapow recipe comes together in under 30 minutes, delivering a flavorful stir-fry packed with umami-rich goodness!
Ingredients
- 3 small tubes of egg tofu, about 14 oz / 400 g
- 1/2 cup tempura flour, substitute with cornstarch or rice flour
- 2 tbsps oil
- 4 cloves of garlic, peeled
- 4 chilies, adjust to taste
- 1/2 cup yard-long beans, cut into bite-sized pieces
- 3/4 cup onion, chopped
- 2 tbsps vegetarian oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp white sugar
- 1 tsp dark soy sauce
- a handful of holy basil
Instructions
- Cut the egg tofu package in half with a sharp knife. Gently fold the package open and squeeze both halves to slide the tofu out. Slice the tofu to your preferred thickness.
- Coat the tofu slices with tempura flour. Heat oil in a deep frying pan and fry the tofu until golden and crisp. Remove and set aside.
- Crush garlic and chilies with a mortar and pestle.
- Heat oil in a non-stick wok over medium-high heat. Sauté the garlic-chili mix for about 20 seconds until fragrant.
- Add yard long beans and onions, stir-frying until tender but still crunchy.
- Stir in mushroom sauce, light and dark soy sauce, and white sugar. Mix well.
- Turn off the heat, add the fried tofu and holy basil, and toss everything together. Serve immediately and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 349kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 769mg | Potassium: 457mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1042IU | Vitamin C: 138mg | Calcium: 47mg | Iron: 2mg
