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Tofu Pad Krapow
Created by: Howcan Team
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 2-3 red chilies, finely chopped
- 2 cups fresh basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 cup water
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
- Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
- In the same pan, heat the remaining 1 tablespoon of oil over medium heat. Add the minced garlic, sliced shallots, and chopped red chilies. Stir-fry for 2-3 minutes until fragrant.
- Add the cooked tofu back into the pan and stir to combine with the garlic, shallots, and chilies.
- In a small bowl, mix together the soy sauce, oyster sauce, sugar, and water. Pour this sauce over the tofu mixture in the pan and stir to coat everything evenly.
- Add the fresh basil leaves to the pan and toss everything together until the basil is wilted and the tofu is coated in the sauce, about 1-2 minutes.
- Remove from heat and serve the tofu pad krapow hot with steamed rice. Enjoy!
Pad Krapow Moo, a beloved Thai dish, has a rich history dating back to the streets of Thailand. Traditionally made with minced pork, this flavorful stir-fry has evolved to cater to various dietary preferences, including a tofu version. Renowned chefs in Bangkok, such as Chef Nooror Somany Steppe, have popularized this dish, infusing it with aromatic Thai basil, garlic, and chilies. The key to a perfect Pad Krapow Moo with tofu lies in achieving the right balance of savory, spicy, and herbal flavors. Today, the best versions of this dish can be found in authentic Thai restaurants that prioritize fresh, high-quality ingredients.
25 min
4
300 calories
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