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  • Jeeca Jeeca
  • - May 2, 2021
  • - 6:15 am

Thai Basil Tofu with Green Beans (Pad Krapow-Inspired)

📖 TABLE OF CONTENTS show
THE INSPIRATION: THAI BASIL STIR FRY (PAD KRAPOW) AND CHINESE GREEN BEANS WITH MINCED PORK
THIS THAI BASIL TOFU STIR-FRY IS:
THE PROTEIN: TOFU
INGREDIENTS FOR THIS BASIL STIR-FRY
FRESH BASIL LEAVES
WHAT’S THE DIFFERENCE BETWEEN THAI BASIL AND HOLY BASIL LEAVES?
WHICH SHOULD I USE FOR THIS RECIPE?
You can also check out my other vegan tofu recipes here or down below:
PREPARING AND COOKING THE TOFU
What to serve your thai basil tofu stir-fry with?
Check out my other vegan tofu recipes here or down below:
If you try out this thai basil tofu with green beans recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
Vegan Thai Basil Tofu with Green Beans (Pad Krapow-Inspired)
Ingredients US CustomaryMetric 1x2x3x
Tofu and Green Beans
Stir-Fry
Instructions
WATCH Video
Notes
GREEN BEANS
NUTRITIONAL INFO
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This Vegan Thai Basil Tofu Stir Fry with Green Beans recipe is deliciously savoury, sweet, spicy, and aromatic from the fresh basil leaves. You’ll want to enjoy this with a bowl of steamed rice for a perfectly satisfying meal.

Vegan Thai Basil Tofu Stir Fry with Green Beans and rice in a bowl

THE INSPIRATION: THAI BASIL STIR FRY (PAD KRAPOW) AND CHINESE GREEN BEANS WITH MINCED PORK

This recipe is a fusion of my love for Pad Krapow or Spicy Thai Basil Chicken and Chinese Szechuan Green Beans with Minced Pork. Instead of the usual meat used for these recipes, I use extra firm tofu that I crumbled and cooked down to mimic ground meat.

THIS THAI BASIL TOFU STIR-FRY IS:

  • Super easy to make
  • Packed with protein and all the delicious flavours of Pad Krapow
  • Tasty and perfect for a really satisfying meal
  • Great for batch cooking and meal preparation
  • Ready in 35 minutes or less

THE PROTEIN: TOFU

Instead of the usual meat used for this Thai Basil Tofu Stir Fry recipe, I use extra firm tofu that I crumbled and cooked down to mimic ground meat.

You can also use other plant-based ground alternatives.

The tofu is cooked along with some sliced chiles, ginger, onion, garlic, and of course some fresh Thai basil leaves. For the green beans, I dry fried these on a very hot skillet to get these to lightly char and brown o the outside.

The tofu is seasoned with a mix of sugar, soy sauces, and vegetarian oyster sauce for a blend of sweet and savoury to go with the spice. The seasoning is also easily adjustable—feel free to add more or less of the sugar and soy sauces to adjust to your taste.

This dish is deliciously savoury and aromatic from the fresh basil leaves. You’ll want to enjoy this with a bowl of steamed rice for a perfectly satisfying meal. Enjoy!

INGREDIENTS FOR THIS BASIL STIR-FRY

Vegan Thai Basil Tofu Stir Fry ingredients

FRESH BASIL LEAVES

On the left: holy basil leaves, on the right: thai basil leaves

WHAT’S THE DIFFERENCE BETWEEN THAI BASIL AND HOLY BASIL LEAVES?

The difference is in flavour where Thai Basil has has sweet notes while Holy Basil leaves have pepper, somewhat spicy flavours.

WHICH SHOULD I USE FOR THIS RECIPE?

You can use with Thai or Holy Basil leaves depending on what you have access to, or even use a mix of both!

Fresh thai basil

You can also check out my other vegan tofu recipes here or down below:

Check out my tips on how to store tofu!

  • Baked Peanut and Lime Tofu
  • Pineapple Cashew Tofu Stir-Fry
  • Crispy Salt and Pepper Tofu
  • Black Pepper Tofu Steaks
  • Tofu “Chicken” Teriyaki
  • Korean Spicy Braised Tofu

PREPARING AND COOKING THE TOFU

  • Press tofu for at least 10 minutes to drain excess liquid. I like to wrap my tofu in a towel and place a weighted surface on top.
Extra firm tofu wrapped with a cotton towel and pressed down with a wooden board
  • Afterwards, place the tofu in a bowl and crumble the tofu with your hands or a fork.
Crumbled extra firm tofu in a bowl
  • Chop off the ends of the green beans. Slice into 1/2-inch pieces.
Chopped green beans in a bowl
  • Heat a large skillet or cast iron pan or wok to medium high heat. Once hot, add in the oil.
  • Increase to high heat and then add in the green beans. Leave untouched for 2 to 3 minutes or until browned on one side.
  • Move the beans around and repeat this step until the beans are slightly charred, around 8 minutes in total. Remove the beans from the pan and set aside.
  • In the same pan or wok over medium heat, add in the oil. Once hot, sauté the onion until translucent, 2 minutes. Add in the garlic, ginger, chilies, and bell pepper.

  • Sauté for 3-4 minutes over medium heat until bell pepper is cooked through. Move the onions and bell peppers to the side of the pan then add in the mashed tofu.
  • Add the sugar, soy sauces, vegetarian oyster sauce (if using), and white pepper.
  • Mix the tofu to coat in the sauces.
  • Turn up the heat to medium high and and leave to cook over medium high heat, mixing around every 2 minutes until the tofu dries up. Mix everything (the tofu and bell pepper/onion mix) and then leave the tofu to cook for a bit longer until it resembles minced meat and is lightly brown, around 10 minutes in total.
  • Add in the Thai basil leaves into the tofu. Mix well and cook for 2 minutes over medium high heat until the basil leaves have wilted. Add back in the green beans.
Vegan Thai Basil Tofu with Green Beans in a cast iron pan
  • Season with a pinch of salt and more soy sauce, if needed.

What to serve your thai basil tofu stir-fry with?

I personally love this with steamed rice for a really hearty meal! But this is delicious with noodles, too.

Check out my other vegan tofu recipes here or down below:

Check out my tips on how to store tofu!

  • Baked Peanut and Lime Tofu
  • Pineapple Cashew Tofu Stir-Fry
  • Crispy Salt and Pepper Tofu
  • Black Pepper Tofu Steaks
  • Tofu “Chicken” Teriyaki
  • Korean Spicy Braised Tofu
  • Fried ‘Chicken’ and Gravy
  • Tofu Katsu

If you try out this thai basil tofu with green beans recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!

Vegan Thai Basil Tofu Stir Fry with Green Beans and rice in a bowl

Vegan Thai Basil Tofu with Green Beans (Pad Krapow-Inspired)

4.94 from 16 votes
This Vegan Thai Basil Tofu Stir Fry with Green Beans recipe is deliciously savoury, sweet, spicy, and aromatic from the fresh basil leaves. You’ll want to enjoy this with a bowl of steamed rice for a perfectly satisfying meal.
This recipe is a fusion of my love for Pad Krapow or Spicy Thai Basil Chicken and Chinese Szechuan Green Beans with Minced Pork. Instead of the usual meat used for these recipes, I use extra firm tofu that I crumbled and cooked down to mimic ground meat.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Asian, Chinese, Thai
Servings 2
Calories 350 kcal

Ingredients
 
 

Tofu and Green Beans

  • 14 oz extra firm tofu
  • 1 tbsp neutral oil
  • 5.2 oz green beans (see notes)

Stir-Fry

  • 1 tbsp neutral oil
  • 1 thin slice ginger minced
  • 3 cloves garlic minced
  • 1-2 green chili sliced (add more for extra heat)
  • 2-3 bird's eye chiles or Thai Chiles
  • 1/2 medium yellow onion diced
  • 1 small red bell pepper diced
  • 1-2 tbsp brown sugar adjust to taste
  • 2 tbsp soy sauce or to taste
  • 1 tbsp vegetarian oyster sauce or sub more soy sauce
  • 1.5 tsp dark soy sauce
  • Dash white pepper
  • 1/2 cup packed Thai or Holy Basil leaves
  • Salt to taste

Instructions
 

  • You can watch the video below or see the step-by-step images above to see how to make this recipe.
  • Press tofu for at least 10 minutes to drain excess liquid. I like to wrap my tofu in a towel and place a weighted surface on top. Afterwards, place the tofu in a bowl and crumble the tofu with your hands or a fork.
  • Chop off the ends of the green beans. Slice into 1/2-inch pieces.
  • Heat a large skillet or cast iron pan or wok to medium high heat. Once hot, add in the oil.
  • Increase to high heat and then add in the green beans. Leave untouched for 2 to 3 minutes or until browned on one side. Move the beans around and repeat this step until the beans are slightly charred, around 8 minutes in total. Remove the beans from the pan and set aside.
  • In the same pan or wok over medium heat, add in the oil. Once hot, sauté the onion until translucent, 2 minutes. Add in the garlic, ginger, chilies, and bell pepper. Sauté for 3-4 minutes over medium heat until bell pepper is cooked through. Move the onions and bell peppers to the side of the pan.
  • Add in the mashed tofu. Add the sugar, soy sauces, vegetarian oyster sauce (if using), and white pepper. Mix the tofu to coat in the sauces.
  • Turn up the heat to medium high and and leave to cook over medium high heat, mixing around every 2 minutes until the tofu dries up. Mix everything (the tofu and bell pepper/onion mix) and then leave the tofu to cook for a bit longer until it resembles minced meat and is lightly brown, around 10 minutes in total.
  • Add in the Thai basil leaves. Mix well and cook for 2 minutes over medium high heat until the basil leaves have wilted. Add back in the green beans.
  • Season with a pinch of salt and more soy sauce, if needed. Turn off the heat and serve over steamed rice. Enjoy!

WATCH Video

Notes

GREEN BEANS

  • You can also make this with just tofu and peppers, and skip the green beans. The green beans add a nice pop of colour and texture though!

NUTRITIONAL INFO

Serving: 1serving | Calories: 350kcal | Carbohydrates: 31g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 1639mg | Potassium: 561mg | Fiber: 3g | Sugar: 22g | Vitamin A: 518IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images:

This Post Has 30 Comments

  1. Veronica May 6, 2021 Reply

    5 stars
    Cooked it tonight and my family loves it . So tasty and easy to make . Thanks for the recipe ???

    1. Jeeca May 7, 2021 Reply

      Yay thanks as well veronica 🙂

  2. Morgan Ji June 1, 2021 Reply

    5 stars
    Made this tonight, such a good recipe!

    1. Jeeca June 1, 2021 Reply

      Thank you Morgan! Happy you liked it:)

  3. Clare August 5, 2021 Reply

    5 stars
    Thanks for the recipe! I love it. Made this today for lunch. I used sitaw cos it’s the only one i had and I went easy on the sugar.

    1. Jeeca August 7, 2021 Reply

      Thanks Clare!◡̈

  4. Diana May 11, 2022 Reply

    4 stars
    Bell pepper not in ingredients list, but appears everywhere else. How much?

    1. Jeeca May 12, 2022 Reply

      Oh apologies for that, let me edit it. I used 1 small red bell pepper. ◡̈

  5. Rina May 21, 2022 Reply

    5 stars
    I made this today. It is super yum!!! 👌💯

    1. Jeeca May 23, 2022 Reply

      Yay thank you Rina! ◡̈

  6. Anil June 17, 2022 Reply

    5 stars
    Outstanding quick to make

    1. Jeeca June 18, 2022 Reply

      Thank you Anil! ◡̈

  7. Rhona July 24, 2022 Reply

    Can I use regular basil? I cannot find Thai basil in my small town

    1. Jeeca July 26, 2022 Reply

      Yup you can use other basil like sweet basil. Do note it slightly alters taste, but still good 😉

  8. Tricia August 29, 2022 Reply

    5 stars
    Made this today and everyone enjoyed it! Didn’t have tofu but I did have some left over tempeh that I crumbled and mixed with textured veggie protein (something I’ve never used before but wanted to try as it looked like it would be like ground meat). Turned out fantastic!! Thanks for this easy and delicious recipe!

    1. Jeeca August 30, 2022 Reply

      Tempeh and veg crumble are both an amazing sub! I can imagine how much ‘meatier’ this dish turned out. An so happy you all enjoyed it ◡̈ thanks so much!

  9. Carol March 9, 2023 Reply

    5 stars
    I have made this recipe many times and my family loves it! I usually double the recipe because I know it will be gone in a flash!

    1. Jeeca March 11, 2023 Reply

      Oh wow so happy you all love this. Thanks so much for giving it a try!! ◡̈

  10. Lavanya July 27, 2023 Reply

    This was really delicious! Thank you

    1. Jeeca July 27, 2023 Reply

      Thanks Lavanya! ◡̈

  11. Carol Dorros September 18, 2023 Reply

    5 stars
    I’ve made this recipe many many times! It’s always delicious and well received!

    1. Jeeca September 19, 2023 Reply

      Yay happy to hear ◡̈ Thanks Carol!

  12. Lauren November 18, 2023 Reply

    5 stars
    i never post reviews on recipe blogs (not because I don’t feel some sort of way about them, but rather cause I’m too lazy), and I gotta say, this was incredible! Never tried my hand at vegan cooking, but my boyfriend is a vegan, and I wanted to impress him! He LOVED it!!
    I will say, and this is entirely not to do with the recipe, and everything to do with the site UI you settled on-WAY too many fucking ads. There’s several in frame no matter where I scroll, it makes it hard to see the actual recipe & I kept accidentally clicking on them. I understand the “why” & respect the hustle. But if there’s a way to make it a bit more subtle-this page is more advertisement than recipe.

    1. Jeeca November 19, 2023 Reply

      Hey Lauren, thanks so much for trying out the recipe and glad your BF enjoyed it! And thanks for letting me know about the ads-I’m trying to figure out the ad density with the company that places it on my website. Will see what we can do to improve user experience. Thanks so much, appreciate it! ◡̈

  13. Priyali July 24, 2024 Reply

    5 stars
    It was delicious!! I just did one thing different which I steamed the green beans slightly just till it was slightly tender and added it exactly like you did. Also I substituted agave instead of brown sugar. It was very yummy!

    1. Jeeca July 24, 2024 Reply

      Hey Priyali! Glad you liked it! 🙂

  14. afra March 24, 2025 Reply

    5 stars
    Simple and really tasty! I went easy on ths sugar increased the vegetables a bit and fried 200g chopped shitake and added them at the end. Very tasty! I will make this again for sure!

    1. Jeeca March 25, 2025 Reply

      Hey Afra, glad you liked it! 🙂

  15. Joey May 17, 2025 Reply

    Hi Jeeca 🙂 I am wondering if this would work well with TVP instead?

    1. Jeeca May 19, 2025 Reply

      Hi Joey! Yes you can use TVP 🙂 you. can rehydrate it before stir-frying!

4.94 from 16 votes (4 ratings without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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