Vegan Pad Kra Pao (Thai Basil Stir-Fry)

Experience the bold, aromatic flavors of Vegan Pad Kra Pao, a plant-based twist on the beloved Thai basil stir-fry. This vibrant dish features golden cubes of firm tofu stir-fried alongside fragrant garlic, fiery red bird's eye chilies, sweet red bell pepper, and earthy shallots, all tossed in a savory-sweet sauce made with soy sauce, vegan oyster sauce, and coconut sugar. Fresh Thai basil leaves infuse the dish with their signature peppery aroma, while a bed of fluffy jasmine rice serves as the perfect base to soak up every last drop of flavor. Ready in just 30 minutes, this quick and easy recipe delivers authentic Thai street food vibes right to your table. Garnish with lime wedges for a zesty finishing touch—perfect for a wholesome weeknight dinner or an impressive vegan crowd-pleaser!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 g Firm tofu
• 4 Garlic cloves
• 2 Red bird's eye chili
• 2 tbsp Vegetable oil
• 3 tbsp Soy sauce
• 2 tbsp Vegan oyster sauce
• 1 tbsp Coconut sugar
• 1 cup Fresh Thai basil leaves
• 1 Red bell pepper
• 2 Shallots
• 3 cups Cooked jasmine rice
• 1 Lime wedges

Directions

Step 1

Press the tofu to remove excess moisture. Once pressed, cut the tofu into small cubes.

Step 2

Peel and finely chop the garlic cloves. Slice the red bird's eye chilies thinly. Set aside.

Step 3

Slice the red bell pepper into thin strips and chop the shallots.

Step 4

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and chilies and stir-fry for about 30 seconds until fragrant.

Step 5

Add the chopped shallots and bell pepper to the skillet and stir-fry for another 2-3 minutes until they start to soften.

Step 6

Increase the heat to high and add the tofu cubes to the skillet. Stir-fry for about 5 minutes until the tofu is golden brown.

Step 7

In a small bowl, mix the soy sauce, vegan oyster sauce, and coconut sugar until the sugar is dissolved.

Step 8

Pour the sauce over the tofu and vegetables in the skillet and stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the flavors to meld together.

Step 9

Turn off the heat and fold in the fresh Thai basil leaves, allowing them to wilt slightly in the residual heat.

Step 10

Serve the vegan Pad Kra Pao hot over cooked jasmine rice, with lime wedges on the side for an extra citrusy kick.

Nutrition Facts

Serving size	(1572.4g)

Amount per serving	% Daily Value*
Calories	1706.8

Total Fat 47.5g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 2844.5mg	0%
Total Carbohydrate 260.2g	0%
Dietary Fiber 27.6g	0%
Total Sugars 41.1g
Protein 79.8g	0%

Vitamin D 0IU	0%
Calcium 1234.5mg	0%
Iron 33.2mg	0%
Potassium 3387.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 17.9%

Carbs: 58.2%