How To Make Thai Basil Tofu [Pad Krapow]
This Thai Basil Tofu stir fry (Tofu Pad Krapow) is meatless, loaded with crispy tofu and drenched in a sweet and spicy Thai chili sauce, then arranged over tender rice noodles that are smothered in coconut milk and fresh garlic. Vegan and gluten-free, this is a quick and easy Thai basil tofu recipe that beats takeout and requires only one pot and 20 minutes to prepare.
Thai Basil Tofu! I am on a roll with vegan Thai recipes, like this Drunken Noodles Recipe, Easy General Tso’s Tofu, One Pot Chickpea Coconut Curry, Shiitake Mushrooms Recipe, and Forbidden Rice Recipe. And if you love recipes with tofu, try this Chili Garlic Tofu, simple to make yet packed with flavor.
Why do I love vegan recipes, especially Thai recipes? Let me count the ways. Plant-based, packed with flavor, quick and easy, absolutely delicious, simple ingredients. What more can you ask for?
🥘 Ingredients For Thai Basil Tofu (With Substitutions)
- Tofu – extra-firm tofu is a must for this Thai Basil Tofu recipe. Because it contains less water than other types of tofu, it doesn’t crumble during the cooking process and maintains its shape. If you prefer, you can substitute tofu with seitan, tempeh, or chickpeas. Although I prefer the recipe with cubed tofu, you can also use ground tofu for it to be more of an authentic Thai recipe.
- Red bell pepper – red peppers add a crunchy texture to the dish and a lovely red color. May substitute with orange or green bell pepper without affecting the taste much.
- Raw cashews – another crunchy delight, raw, unsalted cashews work best for this recipe. You may substitute cashews for other nuts, such as peanuts or pecans, if you please.
- Thai basil – fresh Thai basil leaves and holy basil are distant cousins and both can be used in this recipe. If you prefer a sweeter flavor similar to licorice or aniseed, Thai basil, also known as Thai sweet basil works best. If you prefer a spicy, peppery flavor, then choose holy basil. If you’re unable to find in your local Asian market, you can purchase fresh Thai basil or a fresh holy basil plant on Amazon. You may also use regular basil from the supermarket.
- Vegan fish sauce – packs a powerful Unami punch when used in this recipe, enhancing its savory, rich flavor. If unavailable, simply use more tamari or soy sauce in the recipe.
- Ginger – fresh, grated ginger adds a spicy, earthy flavor to this Thai Basil Tofu that you’re unlikely to find when using powder or paste. However, if fresh ginger is unavailable, ground ginger or ginger paste are appropriate substitutes.
- Asian red chili paste – also known as Sambal Oelek. If you like a little heat in your Thai cuisine, don’t scrimp on the Asian red chili paste. If unavailable, however, you may substitute with any kind of hot sauce or sriracha. You can also add a few fresh or dried Thai chilies to bring up the heat.
- Tamari – if you’re not gluten-intolerant, you can substitute tamari with regular dark soy sauce.
- Agave nectar – if unavailable, you may substitute with an equal amount of pure maple syrup, or half the amount of coconut sugar or organic brown sugar.
- Coconut garlic rice noodles – there is absolutely nothing like these noodles in the whole wide world, but if you prefer, you can substitute with jasmine rice. EXPERT TIP: to cut down on calories in this recipe, use lite coconut milk or omit the coconut milk altogether. If you love Asian noodles, try these easy garlic Chili Oil Noodles.
- Sesame oil – I love making Asian stir-fry recipes with toasted sesame oil as it adds such a warm, nutty flavor to the dish. However, you can also use olive oil or avocado oil, if you prefer.
Exact ingredient measurements can be found in the recipe card below!
🍚 How to Press Tofu (Two Ways)
When cooking tofu, it’s highly recommended that you press it first. This removes excess water that, if not removed, makes tofu less crispy and less able to absorb all the delicious herbs, spices and flavors that it’s cooked in. Here are two easy methods of pressing tofu:
- Tofu press – I prefer using a bamboo tofu press when pressing tofu (here’s a favorite tofu press on sale on Amazon) prior to cooking. Simply remove tofu from package, rinse under cold water, place inside the tofu press and tighten the screws. I generally press for at least 30 minutes or longer – I like crispy tofu, don’t you?
- Manual press – If you don’t cook tofu often and/or don’t want to invest in a tofu press, you can just as easily press it manually by wrapping your tofu block in multiple layers of paper towels (or a clean hand towel), setting it on a plate or cutting board, then placing a heavy object over it such as a large cast iron skillet or a big stack of books (be sure to place a water-proof barrier between tofu and books or you’ll have soggy books). Press it for at least 30 minutes, just like when using a commercial tofu press.
🔪 How to Make This Thai Basil Tofu Recipe
Step 1. Start by placing rice noodles in a pot of salted, boiling water. Prepare according to package instructions. Once tender, remove from heat, rinse with cold water and drain. Place noodles back in pot and add coconut milk, vegan butter, garlic and red pepper flakes. Stir and set aside. TIP: you may need to reheat the noodles on low heat once the tofu and vegetable stir fry is ready to ensure all the ingredients are served nice and warm.
Step 2. Prior to frying tofu it needs to be pressed for at least 30 minutes (instructions above). Once pressed, add sesame oil to a large wok or skillet over medium heat. When oil begins to shimmer, add tofu, season with white pepper and fry over medium-high heat until golden brown and crispy on all sides, turning frequently (about 10-12 minutes).
Step 3. Add the garlic, ginger, red bell pepper, and cashews. Stir, and cook another 3-5 minutes.
Step 4. To make the stir fry sauce, combine tamari, agave, vegan fish sauce, and chili paste in a medium bowl. Whisk thoroughly. Pour over Thai Basil Tofu. Stir to coat tofu and other ingredients until drenched in sauce and sauce begins to bubble (about 2-3 minutes).
Step 5. Remove from heat. Add roughly torn basil.
Step 6. Stir until wilted. To serve, divide noodles (you may have to reheat oodles a little) into bowls and top with Thai Basil Tofu, more fresh basil, mint and sliced or diced mango. You can also add a squirt of fresh lime juice. Bon Appetit!
👩🏻🍳 Expert Tips
- DO NOT OVERCOOK RICE NOODLES in this Thai stir fry recipe. Doing so will make them sticky and glumpy. Be sure to follow package instructions for cooking time and rinse with cold water during the draining process.
- To make this Thai Basil Tofu super saucy, simply double the sauce recipe.
- If noodles cool off while preparing the Thai Basil Tofu recipe, reheat them in the same pot on low heat, stirring frequently prior to serving.
- To make recipe lower in calories and fat, use light coconut milk or omit the coconut milk altogether.
💭 FAQs
Thai basil is a variety of basil frequently used in Asian and Thai cuisine. Unlike Italian basil, Thai basil has sturdy, resilient leaves that withstand prolonged cooking times and high heat. It has a distinct licorice flavor and aroma that is sinfully delicious in many an ethnic dish.
If you can’t find in Asian markets near your home, you can purchase fresh Thai basil or a fresh holy basil plant on Amazon.
Yes, anything crunchy will work, such as green beans, asparagus, broccoli or carrots.
🌡️Storing, Reheating and Freezing Tips
For best results, store coconut garlic noodles and Thai basil tofu in 2 separate airtight containers in your refrigerator for up to 5 days.
Reheat in the microwave or on the stovetop.
Freezing is not recommended for the noodles, however, you can freeze the Tofu Pad Kra pao (without toppings on it) in an airtight container for up to 3 months.
🍛 What To Serve With Tofu Pad Krapow
Aside from serving this recipe over these amazing coconut garlic noodles as the recipe states, I love serving Thai Basil Tofu over this Forbidden Rice Recipe or even over my Vegan Garlic Mashed Cauliflower (such a great combo, this is a must-try). Of course, you’ll want to add this Chopped Thai Salad when you make it.
For more great Asian recipes, check out these 32 Vegan Date Night Recipes.
🥡 More Asian-Inspired Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Thai Basil Tofu Recipe
Equipment
- 1 wok or large non-stick skillet.
- 1 tofu press optional
- 1 spatula or wooden spoon
Ingredients
For the Thai Basil Tofu
- 2 tbsp sesame oil
- 12 oz extra firm tofu pressed and diced
- 1 tsp white pepper
- 2 cloves fresh garlic minced
- 1 tbsp fresh ginger grated
- 1 red bell pepper seeded & sliced lengthwise
- 1/2 cup raw cashews
- 1 cup Thai basil roughly torn
- 1/2 cup fresh mint roughly torn
- 1 mango thinly sliced
For the Thai Chili Sauce
- 1/2 cup tamari
- 1/4 cup agave
- 2 tbsp vegan fish sauce
- 2 tbsp red chili paste
For the Coconut Garlic Noodles
- 16 oz rice noodles
- 14 oz coconut milk 1 can (may use light)
- 3 tbsp vegan butter
- 2 cloves garlic minced
- 1/2 tsp red pepper flakes crushed
Instructions
- Start by placing rice noodles in a pot of salted, boiling water. Prepare according to package instructions. Once tender, remove from heat, rinse with cold water and drain. Place noodles back in pot and add coconut milk, vegan butter, garlic and red pepper flakes. Stir and set aside. You may need to reheat the noodles for a few minutes on low heat once the tofu and vegetable stir fry is ready to ensure all the ingredients are served nice and warm.
- Prior to frying tofu be sure to press for at least 30 minutes using a Tofu Press. If unavailable, wrap tofu block in lots of paper towels and place a heavy object on top. Once pressed, add sesame oil to a large wok or skillet over medium heat. When oil begins to shimmer, add tofu, season with white pepper and fry until golden brown and crispy on all sides, turning frequently (about 10-12 minutes).
- Add garlic, ginger, red bell pepper, and cashews. Stir, and cook another 3-5 minutes.
- Combine tamari, agave, vegan fish sauce, and chili paste in a medium bowl. Whisk thoroughly. Pour over Thai Basil Tofu. Stir until ingredients are evenly coated and sauce begins to bubble (about 2-3 minutes).
- Remove from heat. Add roughly torn basil.
- Stir until wilted. To serve, divide noodles into bowls and top with Thai Basil Tofu, more fresh basil, mint and sliced mango. Bon Appetit!
Notes
- FYI: Nutrition calculation is only an estimate.
- DO NOT OVERCOOK RICE NOODLES. Doing so will make them sticky and glumpy. Be sure to follow package instructions for cooking time and rinse with cold water during the draining process.
- I love my Tofu Press. It’s the absolute best investment if you’re into making Asian dishes, or other stir-fry dishes with tofu. However, If you don’t have a tofu press, you can make your own. Simply layer a plate with a ton of paper towels. Place your tofu on top. Add another layer of paper towels and place a plate over it. Add some heavy objects, such as books, or whatever you have lying around and wait for about 30 minutes until much of the water has been absorbed by the paper towels. Now you’re ready to cook!
- To make this Thai Basil Tofu super saucy, simply double the sauce recipe.
- If noodles cool off while preparing the Thai Basil Tofu recipe, simply reheat them in the same pot on low heat, stirring frequently prior to serving.
- To make recipe lower in calories and fat, simply use light coconut milk or omit the coconut milk altogether.
I have just recently started cooking with tofu, and this is my new favorite recipe! The flavor from the sauce was fantastic – even my husband loved it!
I’m not a big tofu fan but this recipe was the best! I needed a vegan dish to serve as part of a Thai buffet supper. I went for this and was so happy I did. Everyone liked it including the non vegans!
Yes, everyone I know loves this dish. Thanks Jacqueline.
This tofu recipe is full of flavor. Thank you for such a great recipe
You’re welcome. Thank you, Marina.
Your Thai basil tofu recipe looks mouthwatering! Can’t wait to whip up a batch for dinner. Thanks for sharing the delicious inspiration!
Only 20 minutes from prep to plate. Thanks again, Claudia.
Just found a pot of Thai Basil at my local supermarket for once and was wondering what to do with it and the Tofu had marinated and frozen. This solved my weekday meal prep quest perfectly. Thank you. 🙂
Good to hear. Thank you Sonja.
I will admit I’m not someone who knows a lot about vegan food but I wanted to make sure my vegan friend was able to have some really nice to eat while staying over for a few days. This was one of the recipes I tried and she said she loved it and asked where I got it! I passed the info on to her and she’s definitely a new fan!
That’s so cook, Krystel. Where did you find the recipe?
Delicious recipe! I found your blog while searching for Thai Basil since mine needed harvested. I will probably cut back a tiny bit on the heat next time (and let hubby add more to his) but other than that, great as is. Can’t wait to try more of your recipes!
A very well written recipe, although I have a couple of comments: under the tofu, you state to divide the garlic, but it’s not mentioned in the instructions. I ended up using two cloves in the tofu, and two for the noodles. Also, my preference would list the white pepper following the tofu.
Thank you Lynn. I am so glad you liked it. I fixed the garlic part to make it more clear. I also moved white pepper up the list of ingredients and placed it under the tofu as per your suggestion. I appreciate your tips.
I love tofu and this recipe came out so excellent and so flavorful. Loved this tofu entrée and its on my menu for every week.
Great to hear Gunjan. Thank you.
I was surprised at how tasty it was! The flavor combination is phenomenal!
Indeed it is Lima. The mint and the mango make the dish in my opinion. Thanks so much.
Making this Thai Basil Tofu is super saucy, simple, and nutritious! Yum! Thanks, Deborah for sharing this!
No problem Alison. Glad you found it easy to make!
Delicious! It tasted great and everyone loved it! We will be making this again for sure!
Yay! Thank you Michele. That’s so cool everyone loved it. My family feels the same.
So the noodles are served cold? After stage 1 the noodles are never mentioned again?
Hi Paul, thanks for your question. The noodles are not served cold. I am going to clarify that in the first step that talks about the noodles so thanks for bringing it to my attention. I cover them and leave them on the stove while I prepare the rest of the meal, which doesn’t take that long. Then, once everything is ready to be plated, if the noodles have cooled off too much, I simply heat them through again on the stove top. Thanks again for your comment and let me know if you have any more questions.
I just adore the bold flavors in this tofu! Sooo good!
Glad you loved it Katherine. Thank you.
Absolutely delicious! No leftovers were seen. Will definitely make this again!
I hear you about no leftovers. Thank u Dana
This is so good and flavorful!! I will definitely make it again!
Glad u loved it Toni. Thanks so much.
Oh wow! We just had this dish for lunch and I swear I almost licked my plate! The sauce was delicious, and the recipe easy to follow! Brilliant tofu dish!
Oh that makes me so happy Leva. Glad u enjoyed it!
This Thai Basil tofu turned out to be such a delicious dish! Glad I tried out the recipe!
So glad you liked it Michelle. Thank you!
So colourful and such delicious flavours! A great way to cook tofu.
Thank you Helen!
This is truly an amazing dish Deborah
It was so easy to make, and super delicious 😋 please keep blogging. Can’t wait for the next recipe
Libby
Thank you so much Libby I’m so glad you enjoyed it!