Why you will love this recipe 

• Bold, aromatic, and jam-packed with flavors 
• A quick and easy 30-minute recipe 
• Versatile and highly customizable (substitution ideas are provided below) 
• Healthier and lower in calories than Thai takeout 

What is pad krapow 

Pad krapow is a popular Thai stir-fry dish that can be found in Thai restaurants all over the world. It features minced meat (chicken, beef, or pork) cooked with garlic, chilies, Thai holy basil, and a savory sauce made from oyster sauce, fish sauce, soy sauce, and other seasonings. 

Pad krapow is commonly served over steamed rice and topped with a fried egg. 

This vegan version uses tofu in place of minced meat. Fish sauce is also omitted, but you can add some vegan fish sauce if you have it. 

What you will need 

Ingredient notes and substitutions 

• Tofu – Make sure to use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. Check out this post on how to press tofu for more details. 
• Chilies – Reduce or increase the amount used depending on how spicy you want it to be. I choose to deseed mine to make it less spicy. 
• Basil – I am using Thai basil as it is easier to find, but if you can find holy basil, definitely use that! Sweet basil can be used in a pinch. 
• Oyster sauce – Opt for a vegan oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee’s stir-fry sauce. (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce)
• Soy sauce – can be substituted with tamari or shoyu. 

How to make 

Making the sauce – Combine all seasonings needed to make the stir-fry sauce.

Crumbling tofu – Using your hands or a potato masher, crumble tofu into small pieces to resemble minced meat. 

Frying aromatics – Heat ½ tablespoon of oil in the a non-stick wok, and add chopped onions. Fry for 3-4 minutes until fragrant. Stir in garlic and chilies next, and fry for another minute. Then, add French beans and saute for 2-3 minutes. 

Putting everything together – Add crumbled tofu and stir-fry sauce to the pan. Toss and fry until tofu is hot. Remove from heat before stirring in basil leaves. Your vegan Thai Basil tofu stir-fry is ready to be served! 

Helpful tips 

• Types of basil – Although holy basil is traditionally used, it can be hard to find outside Thailand. Hence, I am using Thai basil to make this vegan pad krapow. If you can find holy basil, definitely use that! Sweet basil can be used in a pinch, but it will alter the flavor profile of this dish. 
• Adjusting to taste – Adjust the amount of seasoning added to suit your taste. If you have vegan fish sauce, feel free to substitute part of the soy sauce with fish sauce. 
• Cooking rice – As this dish is commonly served with rice, I recommend cooking rice before making this Thai basil tofu so you can pair them to make a simple yet satisfying meal. 
• Storing leftovers – Leftover basil tofu can be refrigerated in an airtight container for 3-4 days. Heat it in a pan or microwave before serving. 

Variations and add-ins 

Tofu – Instead of tofu, you can use crumbled tempeh, vegan minced meat, or rehydrated TVP in place. 

Veggies – Feel free to add more veggies to your vegan pad krapow! Chopped mushrooms, bell peppers, and broccoli florets are some that pair well. 

Make it less spicy – Instead of bird’s eye chilies, substitute with 1 regular chili / Holland chili instead. You can further reduce the spice by deseeding your chilies. 

How to serve 

As mentioned above, this Thai basil tofu is highly versatile! Here are some dishes I commonly serve with it – 

Commonly asked questions