Thai Vegetarian Basil Stir-Fry (Pad Krapow Tofu)
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 30 min · Tofu · vegetarian, vegan, dairy-free
328 cal
15g protein
40g carbs
12g fat
per serving · estimated
Ingredients
- 7 oz firm tofu
- 2 garlic cloves
- 1 bird's eye chili or Thai chili
- 1 bell pepper (red or green)
- 1 small onion
- 1 1/2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 cup basil leaves (Thai basil preferred)
Method (tap to check — screen stays awake)
- Press and cube the tofu. Mince garlic and chili. Slice bell pepper and onion.
- Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden, about 5-7 minutes.
- Add garlic, chili, onion, and bell pepper to the skillet. Stir-fry for 3-4 minutes until fragrant and vegetables are slightly tender.
- Pour soy sauce over the mixture. Stir well to combine and cook for another 2-3 minutes.
- Tear basil leaves and add to the skillet. Stir to wilt the basil and coat everything in the sauce.
- Taste and adjust seasoning with more soy sauce if needed.
- Serve hot over steamed jasmine rice.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.