Food and Travel & Food and Travel
Crumbled browned tofu with green beans, red chile, and wilted basil leaves in a shallow cream bowl under natural light, a lime wedge on the side
main Thai vegetariandairy-free

Thai basil tofu stir-fry

A fast, savory-spicy tofu stir-fry inspired by pad kra pao. Crumbled extra-firm tofu develops chewy browned edges before it is tossed with garlic, chile, green beans, a concentrated sauce, and a generous handful of basil.

Prep20 min
Cook15 min
Servings4
Cook mode

Original Thai-inspired recipe-book version, informed by Hot Thai Kitchen and The Woks of Life

Ingredients

Units
Servings
4

Stir-fry

  • 500 g extra-firm tofu, drained and patted dry
  • 45 ml neutral oil, divided
  • 200 g green beans, trimmed and cut into 2.5 cm pieces
  • 120 g yellow onion or shallots, finely diced
  • 5 garlic, finely chopped
  • 1 Thai bird's-eye chiles, finely chopped
  • 60 g mild red chile or red bell pepper, finely diced
  • 40 g Thai holy basil leaves

Sauce

  • 30 ml vegetarian oyster-style sauce
  • 20 ml light soy sauce
  • 5 ml dark soy sauce (optional)
  • 45 ml water
  • 8 g sugar
  • 0.5 g white pepper or black pepper

Optional serving

  • to taste cooked jasmine rice (optional)
  • 4 fried eggs (optional)
  • to taste lime wedges (optional)

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Whisk the vegetarian oyster-style sauce, light soy sauce, optional dark soy sauce, water, sugar, and pepper until the sugar dissolves. Have every ingredient ready before heating the wok, since cooking moves quickly.
  2. Crumble the tofu into small irregular pieces about the size of ground meat, or cut it into 1 cm cubes.
  3. Heat a large wok or skillet over high heat until hot. Add 2 tablespoons oil, then the tofu. Spread it into one layer and leave it undisturbed for 2 minutes. Stir-fry for another 4 to 6 minutes, letting it sit between stirs, until moisture has cooked away and many edges are golden and chewy. Transfer to a plate.
  4. Return the wok to high heat. Add the remaining tablespoon oil and the green beans. Stir-fry for 2 to 3 minutes, until bright green with a few blistered spots.
  5. Add the onion, garlic, hot chiles, and mild red chile. Stir-fry for 60 to 90 seconds, until fragrant but not burned.
  6. Return the tofu. Pour the sauce around the hot side of the wok and toss for 1 to 2 minutes, until it reduces and clings to the tofu. The finished stir-fry should be moist and glossy but not soupy.
  7. Turn off the heat. Add the basil and toss just until wilted, 20 to 30 seconds.
  8. Serve immediately with jasmine rice, an optional fried egg, and lime wedges.

Notes

  • Thai holy basil is the defining choice and has a peppery, clove-like aroma. Thai sweet basil gives a more anise-like result, and regular Italian basil is also a practical substitute. Both alternatives are delicious but taste different from holy basil.
  • One bird’s-eye chile gives noticeable heat, two is hot, and three is very hot. For a mild version, use half a chile or replace it with more mild red pepper.
  • Browning the tofu separately prevents it from steaming and gives the crumbles enough texture to stand up to the sauce.
  • Vegetarian oyster-style sauce is usually mushroom-based. Standard oyster sauce is not vegetarian.
  • For gluten-free cooking, use tamari and verified gluten-free vegetarian oyster-style sauce.
  • Refrigerate for up to 3 days. Reheat quickly in a hot skillet and add a few fresh basil leaves if available.

Sources consulted

Good with

Sources consulted

From Christoph Mayer

Cooked this?

How was it?