Pad Kra Pao Tofu
Crispy-edged tofu stir-fried with fragrant holy basil, garlic, and chilies in a savory-spicy sauce. Serve over jasmine rice for an authentic Thai dinner in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- 4 count garlic cloves, minced
- 1 count Thai red chili, sliced thin
- 2 tbsp soy sauce
- ½ tbsp fish sauce
- 1 cup fresh holy basil leaves
- 3 tbsp neutral oil
Instructions
- 1
Press tofu between paper towels under a heavy pan for 10 minutes to remove excess moisture.
- 2
Cut pressed tofu into 3/4-inch cubes.
- 3
Whisk soy sauce and fish sauce together in a small bowl.
- 4
Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 5
Add tofu cubes in a single layer. Let cook undisturbed until bottoms are golden, ~4 minutes.
- 6
Stir and cook tofu 3 more minutes until edges look crispy and pale brown.
- 7
Push tofu to the side. Add minced garlic and sliced chili to the empty space, stir 30 seconds until fragrant.
- 8
Pour soy-fish sauce mixture over tofu. Toss everything together and cook 2 minutes.
- 9
Remove from heat. Fold in holy basil until just wilted, about 15 seconds.
- 10
Serve immediately over jasmine rice.
Tools you’ll need
- paper towels
- cutting board
- sharp knife
- small bowl
- whisk
- 12-inch skillet
- wooden spoon or spatula
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