Thai Pad Kra Pao (Holy Basil Stir-Fry) — Tofu Version
Thailand’s quintessential street food, adapted for vegetarian cooking with crispy tofu. The holy basil gives it an unmistakable peppery, anise-like aroma that sets it apart.
Ingredients
- 14 oz (400g) extra-firm tofu, pressed and cut into small cubes
- 4 cloves garlic, minced
- 4-6 Thai bird’s eye chilies, lightly smashed
- 1 cup holy basil leaves (or Thai basil as substitute)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or mushroom oyster sauce for vegetarian)
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
- Steamed jasmine rice
- Fried egg on top (optional)
Instructions
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1
Heat 2 tablespoons oil in a wok over high heat until smoking. Add tofu cubes and fry until golden and crispy on all sides, about 5 minutes. Remove and set aside.
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2
Add remaining oil to the wok. Stir-fry garlic and chilies for 30 seconds until fragrant.
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3
Return tofu to the wok. Add soy sauce, dark soy sauce, oyster sauce, and sugar. Stir-fry for 1 minute, tossing to coat.
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4
Remove from heat. Add the basil leaves and toss until just wilted (the residual heat is enough).
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5
Serve immediately over jasmine rice, topped with a crispy fried egg if desired.
