Thai Basil Tofu: Quick and Protein-Packed Weeknight Meal

By Isabella QuinnSep 17, 2026

Servings

Level

Easy

Thai Basil Tofu (Tofu Pad Krapow) is a quick, flavorful dish with Thai basil. This weeknight and special-occasion dish and menu option is a good source of protein and simple to prepare. Garlic, chilies, and other seasonings and sauces are used to flavor the tofu. You can control the spiciness level to suit your preferences. Serve Thai basil tofu with rice or noodles.

Thai Basil Tofu: Quick and Protein-Packed Weeknight Meal

Instructions

Remove any water from the tofu and pat it dry.

Crumble the tofu into small pieces, avoiding mushing it.

Coat the crumbled tofu with salt, black pepper, and corn starch.

To bake, lay the tofu flat on a greased baking pan, spray with oil, and bake at 425℉ for about 25 minutes, tossing a couple of times.

For pan frying, cook the tofu in a greased pan until all moisture is gone and it firms up.

Heat oil in a wok over medium heat.

Add the chopped red chili, garlic, and red onions/shallots, sautéing for about one minute until fragrant.

Add the baked or fried tofu and mix well, cooking for another minute or two.

In a separate bowl, mix the soy sauces, oyster sauce, sugar, and water.

Pour the sauce mixture over the tofu in the wok, mixing well and cooking for another minute.

Add the chopped Thai basil and cook until wilted, about one to two minutes.

Serve over rice, optionally topping with a fried egg.

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Dinner Vegetarian Quick Meals Thai

Thai Basil Tofu: Quick and Protein-Packed Weeknight Meal

By Isabella QuinnSep 17, 2026

Servings

Level

Easy

Jump to recipe

Ingredients

Servings4

•16 oz High Protein Organic Super Firm Tofu (drained and pressed)
•¼ tsp Salt
•¼ tsp Black Pepper
•2 tbsp Corn Starch
•2 tbsp Avocado Oil (or any cooking oil)
•6 cloves Garlic (minced)
•4 Fresh Hot Red Thai Chili (use 6 for more spicy)
•⅓ cup Finely Chopped Red Onions or Shallots
•1 ½ cup Fresh Thai Basil
•2 tbsp Light Soy Sauce
•1 tbsp Dark Soy Sauce
•2 tbsp Vegetarian Oyster Sauce
•1 tbsp Organic Raw Cane Sugar (or palm sugar)
•2 tbsp Water

Instructions

1
Remove any water from the tofu and pat it dry.
2
Crumble the tofu into small pieces, avoiding mushing it.
3
Coat the crumbled tofu with salt, black pepper, and corn starch.
4
To bake, lay the tofu flat on a greased baking pan, spray with oil, and bake at 425℉ for about 25 minutes, tossing a couple of times.
5
For pan frying, cook the tofu in a greased pan until all moisture is gone and it firms up.
6
Heat oil in a wok over medium heat.
7
Add the chopped red chili, garlic, and red onions/shallots, sautéing for about one minute until fragrant.
8
Add the baked or fried tofu and mix well, cooking for another minute or two.
9
In a separate bowl, mix the soy sauces, oyster sauce, sugar, and water.
10
Pour the sauce mixture over the tofu in the wok, mixing well and cooking for another minute.
11
Add the chopped Thai basil and cook until wilted, about one to two minutes.
12
Serve over rice, optionally topping with a fried egg.