Tofu Pad Krapow
Ingredients
- 800 gfirm tofu (pressed and crumbled)
- 8 pcGarlic (cloves peeled)
- 6 pcThai chili (whole)
- 2 tbspsoy sauce
- 4 tbspoyster sauce
- 2 tsppalm sugar
- 4 tbspPeanut oil
- 400 gThai or basmati rice (steamed for serving)
- 60 gHoly Basil (Krapow) (leaves picked)
- 2 tspDark soy sauce
Method
Roughly crumbled tofu coated in a dark, glossy sauce. The scent of searing chili and sautéed garlic hits you as soon as the pan starts smoking.
- 1
Press the firm tofu to remove excess water. Crumble it by hand into irregular pieces so they catch the sauce better.
- 2
In a mortar, crush the garlic and Thai chilies. Aim for a rustic paste, not a fine purée, to release essential oils without losing texture.
- 3
Heat the peanut oil until shimmering. Toss in the garlic and chili paste. As soon as it becomes fragrant, add the tofu. Stir-fry until the edges are golden and crispy.
- 4
Add the palm sugar, soy sauce, dark soy sauce, and oyster sauce. Mix vigorously. The sauce should reduce instantly and coat each piece of tofu in a deep brown glaze.
- 5
Turn off the heat. Add the holy basil. Stir just enough for the leaves to wilt under the residual heat.
Frequently asked questions
How do you get this dish right?
- Don't cut the tofu into perfect cubes; crumbling it increases the surface area for the Maillard reaction.
- The wok must be smoking before adding the oil; that's the secret to 'Wok Hei'.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a hot pan to regain crispiness.
