Pad Krapow (Thai Basil Tofu)

Pad Krapow (Thai Basil Tofu)

Hello everyone! This will be the last recipe that I will be sharing for the year on our Flavours of Southeast Asia journey. I’ve had to cut our journey short as the holiday season syndrome took over; basically all I wanted to do was just relax and take twice as long to get the things I needed done, actually done – for example this post! I had it up and ready to go two weeks ago but I hadn’t gotten around to editing the video for this to upload on my TikTok account, not until just this afternoon *cheeky grin*. So yes, our Flavours of Southeast Asia journey for 2021 will be ending here in Thailand tonight. Maybe next year I’ll cover some Vietnamese dishes to make up for this.

Tonight’s recipe is actually something I’ve been wanting to share on the blog for a while after coming across a vegetarian/vegan-friendly version of it on Instagram several times. Pad Krapow is a dish that I have tried many times before, but with chicken or pork (this was way back when I used to eat meat), so when I came across a version of it using tofu to make it meat-free, I knew I had to try this out.

There are three main types of basil used in Thai cooking: Thai sweet basil (ใบโหระพา bai horapa), or just referred to as Thai basil, lemon basil (ใบแมงลัก bai maenglak), and holy basil (ใบกะเพรา bai kra prao). Unfortunately it can be challenging to find holy basil outside of Thailand. You can still make this recipe using other basil variants, just be weary that it won’t have the same vibrant peppery flavour that holy basil has to give this dish its authentic Thai flavour profile.

Pad Krapow (Thai Basil Tofu)

Pad Krapow is usually served with steamed rice, but if you want to make it a little fancier without the extra carbs, serve it in a lettuce leaf and top each with a fried quail egg instead. I’ve also seen versions of pad krapow as a spaghetti dish so feel free to get creative when serving this dish up!

Now, I can’t exactly make it 100% vegan because pad krapow isn’t what it is without a fried egg where the edges of the egg white are crispy and browned to give it an added nutty flavour, but the yolk is still runny and creamy. So here’s an ovo-vegetarian Pad Krapow for you!

Pad Krapow (Thai Basil Tofu) Ingredients



For the sauce

  • 2-3 garlic cloves, finely minced
  • 1 dried red chilli, chopped
  • 1 stalk scallion (white part only), chopped
  • 1 tsp grated ginger
  • 1 tbsp light soy sauce
  • 2 tbsp sweet soy sauce

For the tofu

  • 500g firm tofu, mashed
  • 2 tbsp coconut oil
  • 1 red onion, diced
  • 1 red bird’s eye chilli, chopped
  • 1 stalk scallion (white part only), chopped
  • 100g cremini mushrooms, diced
  • Salt and black pepper, to taste
  • 1 bunch Thai basil leaves

To serve with

  • Crispy Thai basil leaves
  • Fried quail eggs
  • Lettuce leaves


  1. Sauce: Add all the ingredients for the sauce in a small bowl and mix well to combine. Set aside.
  2. Pad Krapow: Add a tablespoon of the oil into a large pan over medium-high heat. Cook the mashed tofu until dry. Remove from the pan.
  3. Add the remaining oil and the sauté the red onion, chilli, and scallion until fragrant, about 30 seconds, before adding the cremini mushrooms and cooking for a further 30 to 45 seconds.
  4. Add the mashed tofu back into the pan and mix to combine.
  5. Season with salt and black pepper, to taste, and add the sauce mixture to the tofu. Mix until well combined into the tofu, and cook for about 5 minutes.
  6. Add the Thai basil leaves and mix it into the tofu, then remove from the heat.
  7. Add about a tablespoon or more to a piece of lettuce, then top with a fried quail egg and some crispy-fried Thai basil leaves.
  8. Plate up, serve immediately, and enjoy!

Pad Krapow (Thai Basil Tofu)

Pad Krapow (Thai Basil Tofu)


– Ally xx

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