Tofu Pad Krapow Recipe (Thai Basil Tofu Stir-Fry)

Ingredients

• 3 small tubes of egg tofu (about 14 oz / 400 g)
• 1/2 cup tempura flour (substitute with cornstarch or rice flour)
• 2 tbsps oil
• 4 cloves of garlic (peeled)
• 4 chilies (adjust to taste)
• 1/2 cup yard-long beans (cut into bite-sized pieces)
• 3/4 cup onion (chopped)
• 2 tbsps vegetarian oyster sauce
• 1 1/2 tbsp light soy sauce
• 1 tbsp white sugar
• 1 tsp dark soy sauce
• a handful of holy basil

Instructions

1. 1

   Cut the egg tofu package in half with a sharp knife. Gently fold the package open and squeeze both halves to slide the tofu out. Slice the tofu to your preferred thickness.

2. 2

   Coat the tofu slices with tempura flour. Heat oil in a deep frying pan and fry the tofu until golden and crisp. Remove and set aside.

3. 3

   Crush garlic and chilies with a mortar and pestle.

4. 4

   Heat oil in a non-stick wok over medium-high heat. Sauté the garlic-chili mix for about 20 seconds until fragrant.

5. 5

   Add yard long beans and onions, stir-frying until tender but still crunchy.

6. 6

   Stir in mushroom sauce, light and dark soy sauce, and white sugar. Mix well.

7. 7

   Turn off the heat, add the fried tofu and holy basil, and toss everything together. Serve immediately and enjoy!