This Easy Tofu Pad Tofu Tofu Tofu Recipe It is rich in flavors and made completely without meat. A perfect balance of spicy peppers, holy basil and men rich in Umami makes this Tofu Tofu Thai-Frui an absolute must!
Tip: You can use the Thai basil in many of my recipes, such as Kra PAO PAO pig, Khao Pad Krapow and basil beef.
This tofu pad krapow is Highly customizable and ready in less than 30 minutes. The crunchy egg tofu takes the place of traditional ground meat, absorb the delicious sauce and remain soft inside with a crunchy coating.
Recipe information
This dish is a meat version of one of the most loved street foods in Thailand. My version uses crunchy tofu instead of traditional ground meat, making it perfect for vegetarians or for anyone who tries to enjoy more vegetable -based meals.
The authentic Krapow pad is often served with a crunchy fried egg with a yolk that drips, together with rice with steam jasmine. It is possible to adjust the spicyness by controlling the amount of fresh Thai peppers used.
The key ingredient is the sacred basil, which has a pepper flavor and similar to essential anise for that true flavor of Thai restaurant. Normal basil does not provide the same punch, so look for the holy basil if possible!
Note ingredients
Take the ingredients from the closest Asian Asian food store or from the Asian market and remember to check the recipe card below for exact measurements!
- Ogg tofu -The free to use the still or extra-sum tofu.
- Tempura flour – Create a clear coating; Replace with corn starch or rice flour.
- Fresh chillies – adds heat; Rule based on spices preferences.
- Long beans and onion – Feel free to customize the recipe with vegetables of your choice.
- Sacred basil -The key ingredient, giving the fritta its characteristic taste!
- Garlic
- Vegetarian oyster sauce -Frahes a rich umami flavor to improve fried sauce.
- Light soy sauce – adds Salsetine to balance the flavors.
- Dark are sauce – Give the dish a rich color and a depth of flavor.
- White sugar – Smokes La Spezia and salt for a balanced flavor.
- Oil -The oil with a high smoke point for rubbing, such as vegetable oil or rice bran oil.
How to prepare the Tai Basil Tofu
Step 1: Cut the egg tofu package in half with a sharp knife. Gently fold the open package and squeeze both half to slide the tofu. Cut the tofu to your favorite thickness.
Step 2: Request the slices of tofu with crunchy flour. Heat the oil in a deep pan and fry the tofu until golden and crunchy. Remove and set aside.
Step 3: Crush the garlic and chillies with mortar and pestle.
Step 4: Heat the oil in a non-stick wok over medium-high heat. Fry the garlic-chili mix for about 20 seconds until it is fragrant.
Step 5: Add the long beans and long onions, fry until they are tender but still crunchy.
Step 6: Mix the mushroom sauce, light and dark soy sauce and white sugar. Mix well and continue to cook until the vegetables reach the desired consistency.
Step 7: Turn off the fire, add the fried tofu and the holy basil and throw everything together. Serve immediately and have fun!
Tips and tricks for recipes
- Crunchy tofu – Pat dry the egg tofu before covering flour to obtain the best crunchy crust.
- Do not jump the holy basil -We is the key of the authentic Tofu Tofu Tofu! Normal basil will not give the same flavor.
- Combine it with a crunchy fried egg – A crunchy egg with a yolk that cola adds creaminess and balance the bold flavors.
- Serve – This Krapow vegetarian bearing has a better flavor than the wok, so it prepares all the ingredients in advance.
Conservation and heating advice
- Fridge: Keep the leftovers in an airtight container for a maximum of 2 days.
- Heating: He gently warm in a pan over medium heat with a small splash of oil to maintain the consistency and flavor.
- Freezing: Not recommended; The consistency of the tofu and the flavor of basil do not keep well when they are frozen.
Other Thai vegetarian recipes to try
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Krapow recipe of Pad Tofu (Tai Basil Tofu fried)
This Krapow Krapow recipe of Tofu Pad Krapow is combined in less than 30 minutes, offering a tasty fry full of goodness rich in humans!
- 14 Oz Ogg tofu
- 1/2 cup tempura flour (see notes)
- 2 spoons oil
- 4 cloves garlic
- 4 Killies
- 1.5 Oz long beans (sliced in small pieces)
- 3 Oz onion (sliced)
- 2 spoons Vegetarian oyster sauce
- 1.5 TBSP light soy sauce
- 1 TBSP white sugar
- 1 teaspoon Dark are sauce
- 0.35 Oz Sacred basil
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Cut the egg tofu package in half with a sharp knife. Gently fold the open package and squeeze both half to slide the tofu. Cut the tofu to your favorite thickness.
-
Request the slices of tofu with tempura flour. Heat the oil in a deep pan and fry the tofu until golden and crunchy. Remove and set aside.
-
Crush the garlic and chillies with mortar and pestle.
-
Heat the oil in a non-stick wok over medium-high heat. Fry the garlic-chili mix for about 20 seconds until it is fragrant.
-
Add the long beans and long onions, fry until they are tender but still crunchy.
-
Mix the mushroom sauce, light and dark soy sauce and white sugar. Mix well.
-
Turn off the fire, add the fried tofu and the holy basil and throw everything together. Serve immediately and have fun!
- Use the nutritional card in this recipe as a guideline.
- Tempura flour – Create a clear coating; Replace with corn starch or rice flour.
Calories: 349Kcal | Carbohydrates: 52G | Protein: 5G | Fat: 15G | Saturated fat: 1G | Polynsaturo fat: 4G | Monolysatuine fat: 9G | Trans fat: 0.1G | Sodium: 769mg | Potassium: 457mg | Fiber: 3G | Sugar: 13G | Vitamin A: 1042Iu | Vitamin C: 138mg | Soccer: 47mg | Iron: 2mg
