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15 Minute Thai Basil Tofu Stir Fry (Pad Krapow)

15 Minute Thai Basil Tofu Stir Fry (Pad Krapow)


  • 1 pack of extra firm tofu 16 oz

  • 2 Tablespoons avocado oil

  • ½ large red bell pepper sliced

  • ¾ cup green beans cut to ½ inch long pieces

  • ½ medium onion chopped

  • 1 cup Thai basil

  • 2 large eggs optional

  • salt & pepper to taste


  • 3 Tablespoons dark soy sauce

  • 2 ½ teaspoons brown sugar

  • 4 cloves garlic chopped

  • ¼ teaspoon ginger grated

  • ½ teaspoon Thai chili pepper flakes optional for spice, or add fresh Thai chili peppers


  • Take your extra firm tofu and squeeze out as much water as you can with your hands and some paper towels. Next crumble it up with a fork or your hands to get 'ground' tofu.

  • Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.

  • Add the sauce, bell peppers, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.

  • Season your tofu mixture with salt & pepper to taste. Tofu is pretty bland so it may need a pinch of salt. I added about 1/4 teaspoon.

  • Turn off the heat and stir in your Thai basil and mix it together until the basil wilts.

  • Serve over rice and top with the crispy fried egg.


  • Store leftovers in an airtight container in the fridge for up to 3 days

  • Substitute other types of basil if you can't find Thai basil

  • Low carb options: Serve over cauliflower rice or in lettuce cups, and replace brown sugar with a few drops of liquid stevia

  • Additional veggies: broccoli, carrot, celery

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