Thai Basil Tofu (Pad Krapao Style)

A quick, aromatic stir-fry with crispy tofu and fragrant basil. The key techniques are pressing the tofu well and adding basil at the very end to preserve its brightness.

Improvements for next time

Could have been saltier. Maybe also more ginger and garlic. I used too much tapioca (i covered them in starch until they were not wet at all). I should use less tapioca so they aren’t as slimy.

Ingredients

For the Tofu

• 1 block (14-16 oz) firm tofu
• 2 tbsp tapioca starch (for coating)
• 2-3 tbsp ghee for frying

For the Sauce

• 2 tbsp tamari or gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tsp coconut sugar or maple syrup
• 1 tsp toasted sesame oil

Aromatics & Vegetables

• 4-5 cloves garlic
• 1 inch fresh ginger
• 2-3 Thai chilies or 1 serrano (adjust to taste)
• 1 small shallot
• 1 bell pepper (optional)
• 2 packed cups fresh Thai basil leaves (or regular basil)

Instructions

Press the Tofu

1. Remove tofu from package and drain liquid. Wrap the whole block in a clean kitchen towel.

2. Place on a plate, put another plate on top, and weigh down with something heavy (cast iron skillet, heavy cookbook, or pot of water).

3. Press for 20-30 minutes. You’ll see water pooling around it. The tofu should feel noticeably firmer when done.

Prep Everything

1. Cut the pressed tofu into (3/4-inch) cubes and toss gently with (2 tbsp) tapioca starch until lightly coated. Set aside.

2. Mince (4-5 cloves) garlic and (1 inch) fresh ginger. Slice (2-3) Thai chilies thin. Slice (1 small) shallot thin. Slice (1) bell pepper if using. Keep aromatics together, bell pepper separate.

3. Mix the sauce in a small bowl: combine (2 tbsp) tamari, (1 tbsp) rice vinegar, (1 tsp) coconut sugar, and (1 tsp) sesame oil. Set aside.

Cook

1. Heat your wok or large skillet over high heat until smoking. Add (2 tbsp) ghee and swirl to coat.

2. Add the tofu in a single layer — don’t stir for 2-3 minutes. Let it develop a golden crust on one side. Then flip pieces and crisp another side. You want golden edges, not perfection on all sides. Remove tofu to a plate.

3. Add another (1 tbsp) ghee if the pan is dry. Add the garlic, ginger, chilies, and shallot. Stir-fry for 30-45 seconds until fragrant — don’t let garlic burn.

4. Add bell pepper if using, stir-fry 1 minute until slightly softened.

5. Return the tofu to the pan. Pour in the sauce and toss everything together for 30 seconds until the sauce coats the tofu and reduces slightly.

6. Kill the heat. Add (2 cups) Thai basil leaves and toss quickly — the residual heat will wilt them perfectly in about 15 seconds.

7. Serve immediately over rice. The basil should still be bright green and aromatic.

Notes

• Pressing is essential — excess water means steaming instead of frying, resulting in mushy tofu.
• Thai basil vs. Italian basil: Thai basil has a slight anise note and holds up better to heat. Italian basil works but is more delicate — add even later.
• The tapioca starch coating gives a light crisp without heavy breading. You can skip it for a cleaner preparation, but the texture is better with it.
• Don’t crowd the pan — work in batches if needed. High heat and space between pieces = crispy tofu.
• For even better texture: Freeze the whole tofu block overnight, thaw completely, then press. The ice crystals create pockets that release water easily and give a chewier texture.

Variations

• Japanese-inspired (with miso): Skip the sauce above. Instead, mix 1 tbsp white miso + 1 tbsp mirin + 1 tsp tamari. Add at the end with the basil.
• Korean-inspired: Use gochugaru (Korean chili flakes) instead of fresh chilies. Add a splash of rice wine while frying the tofu. Finish with toasted sesame seeds.
• Chinese black bean style: Add 1 tbsp fermented black beans (rinsed) with the garlic. Skip the sugar.