Tofu Pad Krapow

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 824
• Protein: 41 g
• Carbs: 96 g
• Fat: 32 g

Ingredients

• 800 g firm tofu ( pressed and crumbled )
• 8 piece Garlic ( cloves peeled )
• 6 piece Thai chili ( whole )
• 2 tbsp soy sauce
• 4 tbsp oyster sauce
• 2 tsp palm sugar
• 4 tbsp Peanut oil
• 400 g Thai or basmati rice ( steamed for serving )
• 60 g Holy Basil (Krapow) ( leaves picked )
• 2 tsp Dark soy sauce

Instructions

1. Tofu preparation

   Press the firm tofu to remove excess water. Crumble it by hand into irregular pieces so they catch the sauce better.

2. Crushing aromatics

   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. Wok searing

   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. Sauce binding

   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. Final touch

   Turn off the heat. Add the holy basil. Stir just enough for the leaves to wilt under the residual heat.

Chef's tips

• 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'.

Storage

Keeps for 2 days in the fridge. Reheat in a hot pan to regain crispiness.