Thai Vegetarian Basil Stir-Fry (Pad Krapow Tofu)

Thai · 30 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 14 oz firm tofu
• 4 garlic cloves
• 2 bird's eye chili or Thai chili
• 1 bell pepper (red or green)
• 1 small onion
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 cup basil leaves (Thai basil preferred)

Method

1. Press and cube the tofu. Mince garlic and chili. Slice bell pepper and onion.
2. Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden, about 5-7 minutes.
3. Add garlic, chili, onion, and bell pepper to the skillet. Stir-fry for 3-4 minutes until fragrant and vegetables are slightly tender.
4. Pour soy sauce over the mixture. Stir well to combine and cook for another 2-3 minutes.
5. Tear basil leaves and add to the skillet. Stir to wilt the basil and coat everything in the sauce.
6. Taste and adjust seasoning with more soy sauce if needed.
7. Serve hot over steamed jasmine rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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