Name: Thai Basil Tofu Stir Fry (Pad Kra Pao inspired)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 box (14 oz) extra firm tofu, pressed for 20 minutes; 1 Tbsp soy sauce; 1 Tbsp avocado oil; 1 Tbsp cornstarch; 2 Tbsp extra virgin olive oil; 4 cloves garlic, minced; 1 Tbsp minced ginger; 1/2 yellow onion, sliced thinly; 1 small red bell pepper, sliced thinly; 2 cups shiitake mushrooms, sliced; 1 Tbsp coconut sugar (or sub brown sugar); 2 Tbsp soy sauce; 1 Tbsp dark soy sauce; 1 Tbsp vegan oyster sauce ((or sometimes called vegetarian stir fry sauce)); 1 Tbsp rice vinegar; 1 tsp cornstarch; 1/4 tsp black pepper; 1 Tbsp sambal ((less if you want it less spicy) ); 1 cup Thai basil ((or holy basil if you can find it))

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This Thai basil tofu stir fry is packed with flavor, spice, and aromatics. Serve it over some steamed rice and it will be the perfect quick and easy weeknight meal.

Inspired by the traditional pad kra pao, which means “holy basil stir fry”, it has the spicy flavors from the sambal and aromatics from the Thai basil. Pad kra pao typically uses holy basil but it is harder to find so I used Thai basil instead. I also used sambal instead of fresh chilis for ease and to keep the spice level a little milder.

To make the crispy tofu, I baked it in the oven with some soy sauce, a little bit of oil, and cornstarch. I love making it this way because it gets crispy without frying it in tons of oil and it’s a lot easier/hands off too.

The savory sauce is a mixture of soy sauces, vegan oyster sauce (or sometimes called vegetarian stir fry sauce), coconut sugar, sambal, and vinegar. It is super easy and you just pour it over the veggies and tofu towards the end of cooking.

The Thai basil is the star of the show and really gives this stir fry it’s unique flavor. You can use regular basil if you can’t find Thai basil, but just know that it will change the flavor profile.

This Thai basil tofu stir fry is packed with veggies and tofu, making it a delicious and flavorful meal. It comes together in less than 30 minutes and only takes one pan to make. Serve it with some white rice to soak up all that yummy sauce!

If you make this Thai basil tofu stir fry, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

Crispy Tofu

1 box (14 oz) extra firm tofu, pressed for 20 minutes
1 Tbsp soy sauce
1 Tbsp avocado oil
1 Tbsp cornstarch

Stir Fry

2 Tbsp extra virgin olive oil
4 cloves garlic, minced
1 Tbsp minced ginger
1/2 yellow onion, sliced thinly
1 small red bell pepper, sliced thinly
2 cups shiitake mushrooms, sliced
1 Tbsp coconut sugar (or sub brown sugar)
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp vegan oyster sauce (or sometimes called vegetarian stir fry sauce)
1 Tbsp rice vinegar
1 tsp cornstarch
1/4 tsp black pepper
1 Tbsp sambal (less if you want it less spicy)
1 cup Thai basil (or holy basil if you can find it)

Instructions

In a mixing bowl, add the pressed tofu, soy sauce, and oil. Toss to combine. Add 1 Tbsp of cornstarch and toss to combine evenly. Air fry at 400 degrees F for 20 minutes or bake at 400 degrees F for 30 minutes or until golden and crispy.
Make the stir fry sauce by adding the coconut sugar, soy sauce, dark soy sauce, vegan oyster sauce, rice vinegar, 1 tsp cornstarch, black pepper, and sambal to a liquid measuring up. Whisk or stir until well combined.
In a large skillet or wok over medium heat, add the olive oil. Once hot, add the garlic, ginger, onions, bell pepper, and mushrooms. Saute for 8-10 minutes until onions and veggies soften and are browning.
Add the crispy tofu to the pan and pour sauce over the top. Saute for 2-3 minutes, then add the Thai basil. Saute until basil is wilted. Serve over steamed rice. Enjoy!

Servings: 4

Thai Basil Tofu Stir Fry (Pad Kra Pao inspired)