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Thai Basil Tofu Stir Fry (Pad Kra Pao inspired)

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.
Print Recipe
close up shot of stir fry
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

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