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Thai Basil Tofu (Tofu Pad Krapow)
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Thai Basil Tofu (Tofu Pad Krapow)

35 minServes 2Nutri-Score B€€
from @myvegetarianroots1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • firm tofu (pressed and cut into cubes)Fresh400 g
  • soy saucePantry30 ml
  • dark soy saucePantry15 ml
  • vegan oyster saucePantry30 ml
  • maple syrupPantry10 ml
  • garlic (finely chopped)Produce4 pieces
  • Thai chilies (sliced)Produce3 pieces
  • shallot (thinly sliced)Produce1 piece
  • Thai basil (leaves picked)Produce30 g
  • vegetable oilPantry30 ml
  • cornstarchPantry15 g
  • jasmine rice (rinsed)Grains150 g

per serving

Nutrition

628kcal

Carbs
73 g
Proteins
23 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Frying pan
  • Saucepan

step by step

Method

  1. Press and cube the tofu

    • Press the tofu to remove excess water.
    • Cut the tofu into bite-sized cubes and toss with cornstarch.
    Step 1

  2. Bake the tofu

    • Spread the tofu cubes on a baking tray.
    • Bake at 200 °C until golden and crisp, turning halfway.
    Step 2

  3. Mix the sauce

    • Combine the soy sauce, dark soy sauce, vegan oyster sauce and maple syrup in a bowl.
    • Stir well and set aside.
    Step 3

  4. Aromatics

    • Heat the vegetable oil in a frying pan over medium-high heat.
    • Add the garlic, chilies and shallot and stir-fry until fragrant.
    Step 4

  5. Add tofu and sauce

    • Add the baked tofu to the pan.
    • Pour in the sauce and toss to coat everything evenly.
    Step 5

  6. Finish with basil

    • Turn off the heat and fold in the Thai basil leaves until just wilted.
    Step 6

  7. Serve

    • Serve the tofu hot over steamed jasmine rice.
    Step 7
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