Thai Basil Tofu Stir-Fry

Square image of Thai Basil Tofu in a bowl with spoons in front of it

Thai Basil Tofu Stir-Fry

This Thai basil tofu stir-fry is our vegan take on the street food classic, pad krapow. Featuring fiery holy basil, crumbled tofu and fresh, crunchy vegetables – it's a delicious, healthy meal that only takes 15 minutes to make.

Course Dinner

Cuisine Thai

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 174kcal

Author Jess & Dan

Ingredients

500 g extra-firm tofu – crumbled
1 shallot – diced
4 cloves garlic – finely chopped
4 bird eye chillies – chopped (upto 8 chillies)
2 teaspoon coconut sugar (or white or brown sugar)
3 tablespoon light soy sauce
2 tablespoon vegetarian oyster sauce* (also known as mushroom sauce)
2 red pepper – sliced
200 g green beans – chopped
50 g holy basil leaves
1 tablespoon oil (or a few sprays of Fry Light)

Metric - US Customary

Instructions

Add a splash of oil to a wok and bring up to a medium-high heat.
1 tablespoon oil
Fry the crumbled tofu until any water has been released and the tofu is dry, but don't brown it.
500 g extra-firm tofu
Stir in the shallot, garlic and chillies, and leave to cook for a couple of minutes until the shallot has softened.
1 shallot, 4 cloves garlic, 4 bird eye chillies
Add the sugar, soy sauce, vegetarian oyster sauce and vegetables and fry for a few minutes until your veg is hot. We don't fry the veg for very long as we love fresh, crunchy vegetables in dishes like this, but you can cook for longer if you'd like!
2 teaspoon coconut sugar, 3 tablespoon light soy sauce, 2 tablespoon vegetarian oyster sauce*, 2 red pepper, 200 g green beans
Remove the wok from the heat and stir in the basil leaves – it's best to let them wilt from the existing heat in the pan, rather than cook them. You don't need to chop the basil – just remove from the stem and throw them in whole.
50 g holy basil leaves
Taste and add more soy if needed. If it's looking a bit dry you can add a tablespoon or two more of water. Serve over Jasmine rice and enjoy!

Notes

If you're not such a fan of spicy food, start with 1 or 2 chillies – you can always add more. We typically use 4 in this dish, but if you're feeling brave you can add more – up to 8!
Vegetarian oyster sauce is also sometimes called mushroom sauce or mushroom stir-fry sauce. If you don't have it, you can just use more soy sauce.
Try to get holy basil leaves for the full flavour experience. If you can't find any, switch them out for Thai basil leaves to make pad horapa, or use standard basil leaves.

Nutrition