Vegetarian Pad Kra Pao with Thai Basil and Crispy Tofu
A vibrant vegetarian take on the classic Thai street dish, featuring fragrant Thai basil, garlic, chilies, and crispy tofu tossed in a savory chili sauce. This single-serve plate balances crunch, heat, and herbaceous brightness for a quick, weeknight meal.
- Prep Time: 10 min
- Cook Time: 12 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 1 cup jasmine rice
- 400 g firm tofu, pressed and cubed
- 2 tbsp peanut oil or neutral oil
- 4 cloves garlic, minced
- 2 small red chili, finely chopped
- 1 medium onion, sliced
- 2 cup mixed vegetables (bell pepper strips and snap peas)
- 4 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tsp brown sugar
- 2 cup Thai basil leaves
- 1 tsp lime zest
Instructions
- Cook rice according to package directions until tender, about 10 minutes.
- Pat tofu dry and fry in oil until crispy, 3–4 minutes per side; remove and set aside.
- Sauté garlic and chili in the same pan until fragrant, 30 seconds; add onion and vegetables, cook 2–3 minutes.
- Stir in tamari, rice vinegar, and brown sugar; simmer 1 minute until glossy.
- Fold in crispy tofu and Thai basil until just wilted; finish with lime zest.
Chef’s Pro Tips
- Press tofu well for extra crispiness.
- Add a splash of lime juice for brightness.
Serving Suggestions
Serve with extra rice and a wedge of lime for brightness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 22 |
| carbs | 68 |
| fat | 18 |
| fiber | 6 |
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