Thai Spicy Basil Tofu Stir-Fry (Pad Tofu Gapow)

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A fragrant and fiery Thai stir-fry featuring crispy pan-fried tofu tossed with aromatic holy basil, chilies, and a savory-sweet sauce. This quick weeknight dinner brings the bold flavors of Bangkok street food to your kitchen in under 30 minutes.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 8 gSugar
• 24 gProtein
• 920 mgSodium
• 580 mgPotassium
• 320 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 145 mcgVitamin A

Ingredients

For the Tofu

• 14 oz extra-firm tofu, drained and cubed
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil for frying

For the Sauce

• 3 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil

For the Stir-Fry

• 4 cloves garlic, minced
• 4 Thai chilies, minced (adjust to taste)
• 1 medium shallot, thinly sliced
• 2 cups fresh holy basil leaves (or Thai sweet basil)
• 2 eggs, beaten (optional for serving)
• 2 tbsp vegetable oil

To Serve

• 4 cups steamed jasmine rice
• 1 cucumber, sliced
• 2 limes, quartered
• Crushed red pepper flakes

Directions

1. Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.
2. Toss tofu cubes with soy sauce and cornstarch until evenly coated. Let marinate while preparing other ingredients.
3. Heat 2 tablespoons oil in a wok over medium-high heat until shimmering. Add tofu in a single layer and fry without stirring for 3 minutes until golden on one side.
4. Flip tofu carefully and fry another 3-4 minutes until golden and slightly crispy on all sides. Remove and set aside.
5. In the same wok, heat 2 more tablespoons oil over high heat. Add garlic and chilies, stir-frying for 30 seconds until fragrant.
6. Add shallots and stir-fry for 1 minute until slightly softened. Pour in the sauce mixture and bring to a brief simmer.
7. Return tofu to the wok, tossing gently to coat with sauce. Add basil leaves and stir until just wilted, about 30 seconds.
8. Serve immediately over steamed jasmine rice. Offer cucumber slices, lime wedges, and optional fried eggs on the side.

Cook’s Notes

• Press tofu very well for the crispiest results – even 15 minutes makes a difference.
• Holy basil has a peppery, slightly spicy flavor; Thai sweet basil is a fine substitute if unavailable.
• Adjust chilies gradually – Thai chilies are very hot, and you can remove seeds to reduce heat.
• For extra crispy tofu, don't overcrowd the wok and resist stirring too frequently while frying.
• Leftovers keep well for 2 days refrigerated but tofu will soften when reheated.