Name: 15-min Thai Basil 'Chicken' (Pad Krapow Gai)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 450 g firm tofu ((3 blocks)); 1 tbsp olive oil; 1-2 red chilies; 1/2 cup green beans; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp vegetarian oyster sauce; 1 tsp rice wine vinegar; 1 tsp brown sugar; 1 tsp onion + garlic powder; 1 cup basil leaves ((packed)); splash of water

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One of my favourite dishes growing up, this Vegan Thai Basil ‘Chicken’ recipe doesn’t compromise on taste. And it can be made in just 15 MINUTES!

Thai Basil Chicken was one of my staples back when I was younger and I do miss it so much! However, I am happy that I’m able to recreate a vegan version that does not compromise on the spicy flavours. It truly takes me back to when I would have it with rice and some cooling cucumbers.

This dish is also nutritious and protein-filled as we’re using tofu as the meat substitute. I also really like making this with cubed fried tempeh or shimeji mushrooms.

Firm Tofu is a great substitute for chicken in this recipe.

For a gluten free version, you can substitute tamari for soy sauce. Note that you may not get a dark enough colour. The other ingredients are naturally gluten free.

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15-min Thai Basil ‘Chicken’ (Pad Krapow Gai)

One of my favourite dishes growing up, this Vegan Thai Basil 'Chicken' recipe doesn't compromise on taste. And it can be made in just 15 MINUTES!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Asian, Thai

Keyword: thai basil, vegan

Servings: 3

Equipment

1 Chopping Board
1 Large Frying Pan

Ingredients

450 g firm tofu (3 blocks)
1 tbsp olive oil
1-2 red chilies
1/2 cup green beans
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp vegetarian oyster sauce
1 tsp rice wine vinegar
1 tsp brown sugar
1 tsp onion + garlic powder
1 cup basil leaves (packed)
splash of water

Instructions

Crumble firm tofu into pieces, resembling the looks of minced 'chicken'. Use frozen and thawed tofu for the best texture.
Chop up your red chilies and green beans.
To a wok or a pan, add olive oil and wait for it to heat up. Add chilies and sauté for a minute. Add green beans and stir until half cooked (when the beans are brightened green)
Add crumbled tofu, give it a good mixture and saute for a few minutes.
Add soy sauce, oyster sauce, vinegar, brown sugar and give it a good stir. Taste test and add more light soy sauce if it's not salty enough or a dash of dark soy sauce if the colour is not dark enough.
Stir in basil leaves until it softens and take off heat. Serve with rice!

Notes

For a gluten free version, you can substitute tamari for soy sauce. Note that you may not get a dark enough colour. The other ingredients are naturally gluten free.