Pad Krapow Tofu

This quick pad krapow tofu is salty, savoury, spicy, and intensely fragrant with holy basil. Crisp-edged tofu soaks up a glossy umami sauce, while a soft-boiled egg adds richness that turns the whole plate into deeply comforting weeknight food.

Nutrition · per serving

474kcal

23gProtein

35gCarbs

27gFat

3gFiber

2 servings

Ingredients

12 items

Tofu and egg

firm tofu, pressed and cut into 2 cm cubes300 g

egg2 large

neutral oil25 ml

Aromatics and herbs

garlic, finely chopped4 cloves

red bird's eye chillies, finely chopped2

Thai holy basil leaves25 g

Stir-fry sauce

oyster sauce15 ml

fish sauce10 ml

light soy sauce10 ml

water30 ml

sugar5 g

To serve

hot cooked jasmine rice300 g

Tips

•If Thai holy basil is unavailable, use Thai basil; the flavour will be slightly sweeter and less peppery but still good.
•For the best texture, use well-pressed firm tofu and a very hot pan.
•If you want extra heat, add 1-2 more bird's eye chillies.
•This is excellent with cucumber slices or a quick limey salad on the side.

Steps

1
Bring a small saucepan of water to a boil for the eggs. At the same time, pat the tofu very dry so it will crisp quickly, chop the garlic and chillies, pick the holy basil leaves, and stir together the oyster sauce, fish sauce, soy sauce, water, and sugar in a small bowl.
300 g firm tofu, pressed and cut into 2 cm cubes4 cloves garlic, finely chopped2 red bird's eye chillies, finely chopped25 g Thai holy basil leaves15 ml oyster sauce10 ml fish sauce10 ml light soy sauce30 ml water5 g sugar
2
Lower the eggs into the boiling water and cook for 6 1/2 minutes for soft-boiled centers. Transfer immediately to cold water to stop the cooking; peel when cool enough to handle.
2 large egg
3
Heat a wok or large frying pan over medium-high heat until hot. Add 20 ml of the neutral oil, then fry the tofu for 4-5 minutes, turning occasionally, until golden and crisp on most sides. Do not crowd or move it too early, or it will stick instead of browning.
25 ml neutral oil300 g firm tofu, pressed and cut into 2 cm cubes
4
Push the tofu to one side. Add the remaining 5 ml oil, then fry the garlic and chillies for 20-30 seconds until fragrant but not browned.
25 ml neutral oil4 cloves garlic, finely chopped2 red bird's eye chillies, finely chopped
5
Pour in the stir-fry sauce and toss with the tofu for 30-60 seconds until the sauce lightly glazes the tofu and most of the liquid evaporates. Fold in the holy basil just until wilted; it should stay vivid and aromatic.
300 g firm tofu, pressed and cut into 2 cm cubes15 ml oyster sauce10 ml fish sauce10 ml light soy sauce30 ml water5 g sugar25 g Thai holy basil leaves
6
Divide the hot jasmine rice between 2 plates, spoon over the tofu basil stir-fry, and top each serving with a halved soft-boiled egg. Serve immediately while the tofu is still crisp at the edges.
300 g hot cooked jasmine rice2 large egg

Origin & History

Pad krapow is one of Thailand's most beloved everyday stir-fries, traditionally made with minced meat and holy basil. This tofu version keeps the signature garlicky, chilli-hot, basil-forward profile while adapting the dish for a lighter flexitarian table.

thai tofu stir-fry basil quick weeknight flexitarian

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Steps

Bring a small saucepan of water to a boil for the eggs. At the same time, pat the tofu very dry so it will crisp quickly, chop the garlic and chillies, pick the holy basil leaves, and stir together the oyster sauce, fish sauce, soy sauce, water, and sugar in a small bowl.

300 g firm tofu, pressed and cut into 2 cm cubes4 cloves garlic, finely chopped2 red bird's eye chillies, finely chopped25 g Thai holy basil leaves15 ml oyster sauce10 ml fish sauce10 ml light soy sauce30 ml water5 g sugar

Lower the eggs into the boiling water and cook for 6 1/2 minutes for soft-boiled centers. Transfer immediately to cold water to stop the cooking; peel when cool enough to handle.

2 large egg

Heat a wok or large frying pan over medium-high heat until hot. Add 20 ml of the neutral oil, then fry the tofu for 4-5 minutes, turning occasionally, until golden and crisp on most sides. Do not crowd or move it too early, or it will stick instead of browning.

25 ml neutral oil300 g firm tofu, pressed and cut into 2 cm cubes

Push the tofu to one side. Add the remaining 5 ml oil, then fry the garlic and chillies for 20-30 seconds until fragrant but not browned.

25 ml neutral oil4 cloves garlic, finely chopped2 red bird's eye chillies, finely chopped

Pour in the stir-fry sauce and toss with the tofu for 30-60 seconds until the sauce lightly glazes the tofu and most of the liquid evaporates. Fold in the holy basil just until wilted; it should stay vivid and aromatic.

300 g firm tofu, pressed and cut into 2 cm cubes15 ml oyster sauce10 ml fish sauce10 ml light soy sauce30 ml water5 g sugar25 g Thai holy basil leaves

Divide the hot jasmine rice between 2 plates, spoon over the tofu basil stir-fry, and top each serving with a halved soft-boiled egg. Serve immediately while the tofu is still crisp at the edges.

300 g hot cooked jasmine rice2 large egg