Vegetarian Pad Krapow (Thai Basil Stir-Fry)

Experience the bold and vibrant flavors of Thailand with this Vegetarian Pad Krapow, a plant-based take on the classic Thai basil stir-fry. Made with golden-browned firm tofu, crisp green beans, and sweet red bell peppers, this dish is brought to life with the fragrant aroma of fresh Thai basil and a savory-sweet umami sauce made from soy and vegetarian oyster sauce. A touch of chili flakes adds just the right amount of heat, while a finishing squeeze of lime juice brightens the entire dish. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights or meal prepping. Serve it over fluffy jasmine rice for a wholesome, flavorful meal that’s simple, satisfying, and entirely meat-free. Perfect for fans of Thai cuisine or anyone looking to spice up their vegetarian recipes!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 1 medium red bell pepper
• 100 g green beans
• 2 medium shallot
• 4 cloves garlic
• 1 cup fresh Thai basil leaves
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 0.5 tsp chili flakes
• 0.25 tsp white pepper
• 1 medium lime
• 4 servings cooked jasmine rice

Directions

Step 1

Press the tofu to remove excess moisture. Wrap in paper towels and place under a heavy object for 15 minutes.

Step 2

Once pressed, cut the tofu into 1/2-inch cubes.

Step 3

Slice the red bell pepper into thin strips and the green beans into bite-sized pieces.

Step 4

Peel and thinly slice the shallots. Mince the garlic cloves.

Step 5

In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, sugar, and white pepper. Set aside.

Step 6

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 7

Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.

Step 8

In the same pan, add a bit more oil if necessary, and stir-fry the shallots and garlic until fragrant, about 1 minute.

Step 9

Add the red bell pepper and green beans to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 10

Return the cooked tofu to the pan, and pour the sauce mixture over the tofu and vegetables. Stir well to combine.

Step 11

Add the chili flakes and fresh Thai basil leaves, stir until the basil is just wilted, approximately 1 minute.

Step 12

Remove from heat and squeeze the juice of one lime over the stir-fry.

Step 13

Serve the Vegetarian Pad Krapow hot over cooked jasmine rice.

Nutrition Facts

Serving size	(1901.8g)

Amount per serving	% Daily Value*
Calories	1931.7

Total Fat 47.9g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2957.2mg	0%
Total Carbohydrate 311.0g	0%
Dietary Fiber 30.0g	0%
Total Sugars 30.9g
Protein 85.0g	0%

Vitamin D 0IU	0%
Calcium 1296.7mg	0%
Iron 34.0mg	0%
Potassium 2985.5mg	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: 21.4%

Protein: 16.9%

Carbs: 61.7%