Ingredients
Tofu
- Crispy tofu
- Pad Krapow
- 1 tbsp canola oil
- 2 white or yellow onions, sliced
- 6 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2–3 red chili peppers, thinly sliced, or to taste
- 2 red bell peppers, sliced
- 2 cups fresh Thai basil, or regular basil
- Stir-Fry Sauce
- 2 tbsp dark soy sauce or vegan fish sauce
- 4 tbsp light soy sauce
- Juice of 1 lime
- 1 tbsp brown sugar
For Serving
- Steamed white rice
- Lime wedges, optional
- Extra fresh basil, optional
Servings
Yields
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Linked Recipes
Crispy Tofu
Preparation
Step 1
Prepare the crispy tofu according to your preferred recipe and set aside.
Step 2
Whisk together the dark soy sauce, light soy sauce, lime juice, and brown sugar until the sugar dissolves.
Step 3
Heat the canola oil in a large skillet over medium-high heat.
Step 4
Add the onions and cook for 3–4 minutes, until softened.
Step 5
Stir in the garlic, ginger, and chilies and cook for about 30 seconds.
Step 6
Add the bell peppers and cook for 3–4 minutes, until tender but still slightly crisp.
Step 7
Return the crispy tofu to the skillet and pour in the sauce. Toss and cook for 1–2 minutes.
Step 8
Remove from the heat and fold in the fresh basil.
Step 9
Serve immediately over steamed white rice with lime and extra basil if desired.
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