About this recipe

✨

Recipe highlight

Why you’ll love it

If you want a Thai dish that is extremely searched and tastes like a real street wok in minutes, tofu pad krapow is pure heat, basil perfume, and fast glossy sauce. ✨

Ingredients

• Tofu and base
• 🧊 500 g firm tofu, pressed 10 min, 2 cm cubes (1.1 lb) soy
• 🛢️ 30 ml neutral oil, divided (2 tbsp / 1 fl oz)
• 🧄 18 g garlic, finely chopped (6 cloves / 0.6 oz)
• 🌶️ 10 g Thai chilies, sliced, to taste (4–6 chilies / 0.35 oz)
• 🧅 120 g onion, thin wedges (1 cup / 4.2 oz)
• Sauce
• 🥣 45 ml soy sauce (3 tbsp / 1.5 fl oz) glutensoy
• 🥣 15 ml dark soy sauce, optional for color (1 tbsp / 0.5 fl oz) glutensoy
• 🍯 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz)
• 🍋 10 ml lime juice (2 tsp / 0.34 fl oz)
• 💧 60 ml water (¼ cup / 2 fl oz)
• 🌽 6 g cornstarch (2 tsp / 0.2 oz)
• Finish
• 🌿 25 g Thai basil leaves (2 packed cups / 0.9 oz)
• 🧅 60 g scallions, sliced, optional (1 cup / 2.1 oz)
• 🍚 450 g cooked jasmine rice, to serve, optional (3 cups / 1 lb)

Preparation

• 1 Press and dry the tofu Press tofu 10 min, pat very dry so it browns instead of steaming. 🧻
• 2 Sear until crisp Heat a large skillet on medium high, add 20 ml (4 tsp / 0.7 fl oz) oil, sear tofu 7–8 min total until golden on multiple sides, transfer to a plate. 🔥
• 3 Mix the sauce Whisk soy sauce, optional dark soy, syrup or honey, lime juice, water, and cornstarch until smooth. 🥣
• 4 Fry the aromatics Add remaining 10 ml (2 tsp / 0.34 fl oz) oil, add garlic and chilies, stir 20–30 sec until fragrant, not browned. 🌶️
• 5 Add onion Add onion and stir fry 2 min until just softened but still crisp at the edges. 🧅
• 6 Gloss the stir fry Pour in the sauce and simmer 30–45 sec until it turns glossy. ✨
• 7 Return tofu Add tofu back in and toss 45 sec so every cube gets coated. 🧊
• 8 Finish with basil Turn off heat, add Thai basil and optional scallions, toss 10–15 sec until just wilted and aromatic. 🌿

Timing details

Nutrition

Estimated values per serving.

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