I have wanted to make krapao for YEARS. It is my absolute favourite Thai dish, and I could eat it almost every day and not get sick of it. But making a good krapao, getting it just right? I used to think if my mother couldn’t do it, I couldn’t either, right?

Wrong!

(Not that my mother’s krapao is bad or anything, it’s just not to my taste. Sorry, Mama!)

Krapao, or bai krapao, for the confused, is a Thai basil stir-fry. In this case, it is a Thai basil stir-fry with tofu and veggies. Which veggies? Whichever you have on hand!

I got this recipe almost three years ago from my aunt, but somehow never ended up making it till recently. Which is a pity because it was EXACTLY what I was looking for.

Tofu Krapao

Ingredients

• 5 red chilies, sliced
• 2 coriander roots, pounded
• 1 can mushrooms, quartered (if using fresh mushrooms, see amount accordingly)
• 4 tofu squares, cut (and acti-fried)
• 1 carrot, sliced
• 1 eggplant, sliced
• 1/2 cauliflower, cut into florets
• 1 tbsp thai mushroom sauce
• 1 tbsp light soya sauce
• 1 tbsp sweet sauce
• aloe vera seasoning, to taste
• salt and pepper, to taste
• thai basil leaves, 2 and 1/2 handfuls

Method

1. fry the chilies and coriander roots in oil until a little bit fragrant.
2. add in the mushrooms, tofu and veggies. stir to cook a little.
3. add the seasoning and sauces, stir fry until the veggies are soft.
4. add in the thai basil leaves and mix.
5. voila!

It was seriously that simple. It helped that we had the sauces on hand, but if you don’t, you can use almost any stock powder. Adjust the spices to your tastebuds, and you’re good to go!