Get ready for an explosion of authentic flavor in just 20 minutes! This Spicy Thai Basil Tofu Stir-Fry (Pad Krapow style) is the ultimate speedy weeknight dinner. Crispy pan-fried tofu crumbles are tossed with vibrant bell peppers and green beans in a savory, slightly sweet, and fiery sauce, finished with fragrant fresh basil. It’s intensely savory, perfectly spicy, and packed with high-protein goodness. This dish is faster, fresher, and more delicious than any takeout you could order!
Why You’ll Love This Recipe
20-Minute Dinner Dash: Literally ready in minutes, making it a true lifesaver for busy weeknights.
Intensely Flavorful: The combination of tamari, spice, and fresh basil creates deep, addictive Thai flavor.
High Protein & Satisfying: Tofu crumbles mimic ground meat texture, making this a hearty, protein-rich meal.
Minimal Clean-Up: Everything cooks quickly in one large pan or wok.
Ingredients You’ll Need
For the Tofu & Veggies:
1 tbsp (15ml) neutral oil (e.g., canola or grapeseed)
1 block (14 oz / 400g) extra-firm tofu, pressed and crumbled
1 medium red bell pepper, thinly sliced
1 cup (120g) fresh green beans, trimmed and halved
3 cloves garlic, minced
1 tbsp (15g) grated fresh ginger
1 cup (20g) fresh Thai basil or sweet Italian basil leaves (packed)
For the Sauce:
3 tbsp (45ml) tamari or soy sauce
1 tbsp (15ml) rice vinegar
1 tbsp (15ml) maple syrup or agave
1 tsp (5g) brown sugar
1 tsp (5g) Sriracha or chili garlic sauce, or more to taste
1 tsp (5g) cornstarch
For Serving:
3 cups cooked jasmine rice (prep time not included in 20 mins)
Step-by-Step Instructions
Prep Sauce: In a small bowl, whisk together the tamari, rice vinegar, maple syrup, brown sugar, Sriracha, and cornstarch until the cornstarch is completely dissolved. Set aside.
Sauté Tofu: Heat the neutral oil in a large wok or skillet over medium-high heat. Add the crumbled tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu is deeply golden brown and slightly crisp.
Add Aromatics & Veggies: Add the minced garlic and grated ginger to the pan. Cook for 1 minute. Add the sliced bell pepper and halved green beans. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Thicken Sauce: Reduce the heat to low. Give the pre-mixed sauce a quick re-whisk and pour it over the tofu and vegetables. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze and coats everything.
Add Basil & Serve: Remove the pan from the heat immediately. Stir in the packed fresh basil leaves. The residual heat will wilt the basil beautifully. Serve the stir-fry hot over cooked jasmine rice.
Serving and Storage Tips
Serving: Serve immediately over warm jasmine rice. Garnish with a sprinkle of crushed peanuts and a lime wedge for extra brightness.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Store the stir-fry and rice separately for the best texture.
Reheating: Reheat in a microwave or a dry skillet over medium heat until warmed through.
Helpful Tips
Basil is Key: Thai basil has a unique anise-like flavor that works best, but sweet Italian basil is a good substitute if Thai basil isn't available. Stir it in off the heat to preserve its flavor and color.
Dry Tofu for Crisp: After pressing your tofu, crumbling it and cooking it over medium-high heat helps evaporate moisture, giving you that great browned texture quickly.
Cornstarch Slurry: Always mix the cornstarch with the cold liquid before adding it to the pan. This prevents clumping and ensures a smooth, glossy sauce.
Spice Control: The amount of Sriracha/chili garlic sauce is entirely up to you. Start with 1 teaspoon, taste the sauce, and add more for increased heat.
Frequently Asked Questions (FAQ)
Q: Why do I need to crumble the tofu? A: Crumbling the tofu gives it more surface area, allowing it to brown faster and absorb the savory sauce better, mimicking a ground meat texture (Pad Krapow style).
Q: Can I use frozen vegetables? A: Yes. Use quick-cooking frozen vegetables like shelled edamame or peas. Add them directly to the pan, but sauté for a few minutes longer to evaporate excess moisture before adding the sauce.
Q: Is this recipe gluten-free? A: Yes! By using tamari instead of regular soy sauce, this recipe is naturally gluten-free.
Q: What if my sauce is too thin? A: If the sauce doesn't thicken after 2 minutes, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water in a separate tiny bowl. Pour this slurry into the simmering sauce and stir for 30 seconds—it will thicken immediately.
Conclusion
This 20-Minute Spicy Thai Basil Tofu Stir-Fry is a flavor fiesta that proves quick cooking never means sacrificing taste. It's savory, satisfying, and features that incredible combination of crispy tofu and aromatic basil. Say goodbye to dull weeknight dinners and hello to your new favorite Asian-inspired masterpiece!
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