Vegetarian Pad Kra Pao (Thai Basil Stir-Fry)

Savor the bold and aromatic flavors of **Vegetarian Pad Kra Pao (Thai Basil Stir-Fry)**, a plant-based twist on the classic Thai street food dish. This vibrant recipe features crispy golden tofu, stir-fried with a colorful medley of red bell peppers, green beans, and onions, all infused with the irresistible fragrance of garlic, fiery Thai bird's eye chilies, and a savory-sweet sauce blend. The crowning touch? A generous handful of fresh Thai basil leaves that impart a signature herbaceous aroma. Quick to prepare in just 40 minutes, this dish pairs perfectly with fluffy jasmine rice for a satisfying, well-rounded meal. Whether you're a Thai food lover or exploring new vegetarian recipes, this stir-fry is a must-try, delivering an authentic taste of Thailand right to your kitchen.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 2 tablespoons vegetable oil
• 4 pieces garlic cloves
• 2 pieces Thai bird's eye chilies
• 1 medium onion
• 1 medium red bell pepper
• 100 grams green beans
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce (vegetarian)
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 2 tablespoons water
• 1 cup fresh Thai basil leaves
• 1 piece lime
• 2 cups jasmine rice

Directions

Step 1

Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel, place it under a weight, and let it press for about 15 minutes.

Step 2

Meanwhile, cook the jasmine rice according to package instructions and set aside.

Step 3

Prepare the garlic and chilies by finely chopping them. Be careful with the chilies; adjust the quantity according to your spice preference.

Step 4

Dice the onion, slice the red bell pepper, and cut the green beans into bite-sized pieces.

Step 5

Cut the tofu into small cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu and cook until golden brown on all sides. Remove the tofu from the skillet and set it aside.

Step 6

In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped garlic and chilies and sauté for about 30 seconds until fragrant.

Step 7

Add the diced onion and cook for another 2 minutes until the onion becomes translucent.

Step 8

Add the red bell pepper and green beans to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.

Step 9

In a small bowl, mix the soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, and water to create the sauce.

Step 10

Return the tofu to the skillet and pour the sauce over the vegetables and tofu. Stir everything together to ensure the tofu and vegetables are well coated in the sauce.

Step 11

Add the fresh Thai basil leaves, stir well, and let them wilt slightly. Taste and adjust the seasoning if necessary.

Step 12

Serve the Vegetarian Pad Kra Pao hot over a bed of jasmine rice and garnish each serving with a wedge of lime.

Nutrition Facts

Serving size	(1643.1g)

Amount per serving	% Daily Value*
Calories	1756.7

Total Fat 60.6g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 3962.7mg	0%
Total Carbohydrate 222.0g	0%
Dietary Fiber 33.3g	0%
Total Sugars 26.4g
Protein 99.1g	0%

Vitamin D 0IU	0%
Calcium 3407.6mg	0%
Iron 38.9mg	0%
Potassium 3422.3mg	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: 29.8%

Protein: 21.7%

Carbs: 48.5%