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15 MINUTE THAI BASIL TOFU STIR FRY (PAD KRAPOW)

Try this quick and simple recipe for vegetarian Thai basil tofu stir-fry, also known as Tofu Pad Krapow! Ground tofu is stir-fried with garlic, ginger, and fresh veggies, then coated in a spicy, savory soy sauce for a flavorful dish!

INGREDIENTS

Main Ingredients:

  • 1 packet extra firm tofu (16 oz / 454 g)
  • 2 tablespoons avocado oil
  • ½ large red bell pepper, sliced
  • ¾ cup green beans, cut into ½-inch pieces
  • ½ medium onion, chopped
  • 1 cup Thai holy basil
  • 2 large eggs (optional)
  • Salt & pepper, to taste

Sauce Ingredients:

  • 3 tablespoons dark soy sauce
  • 2½ teaspoons brown sugar
  • 4 cloves garlic, chopped
  • ¼ teaspoon ginger, grated
  • ½ teaspoon Thai chili pepper flakes (optional, or substitute with fresh Thai chili peppers)

INSTRUCTIONS

  • Prepare the Tofu:
    • Squeeze as much water as possible out of the tofu using your hands and paper towels.
    • Crumble the tofu with a fork or your hands into a ground-like texture.
  • Cook the Tofu:
    • Heat oil in a pan over medium heat. Add the crumbled tofu and sauté for about 5 minutes, stirring frequently, until the tofu dries out.
    • Optional: In a separate pan, fry eggs sunny-side-up over high heat until the edges turn crispy.
  • Cook the Vegetables:
    • Add the sauce ingredients, bell pepper, green beans, and onions to the pan with the tofu.
    • Sauté everything together for about 5 minutes, or until the vegetables are tender but still crisp.
  • Season and Finish:
    • Season the tofu mixture with salt and pepper to taste (start with ¼ teaspoon of salt and adjust as needed).
    • Turn off the heat, add the Thai basil, and stir until the basil wilts.
  • Serve:
    • Serve the stir-fry over rice and top with the crispy fried egg if desired.

RECIPE NOTES

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Substitutions: If you can’t find Thai basil, substitute it with other basil varieties.
  • Low-Carb Options:
    • Serve over cauliflower rice.
    • Use lettuce cups as wraps.
    • Replace brown sugar with liquid stevia drops.
  • Additional Veggies: Add broccoli, carrots, or celery for extra flavor and texture.

NUTRITION (PER SERVING)

  • Calories: 270 kcal
  • Carbohydrates: 15 g
  • Protein: 9 g
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Cholesterol: 211 mg
  • Sodium: 89 mg
  • Potassium: 316 mg
  • Fiber: 3 g
  • Sugar: 9 g
  • Vitamin A: 1875 IU
  • Vitamin C: 61 mg
  • Calcium: 64 mg
  • Iron: 2 mg

HONEY LEMON PEPPER WINGS

These Honey Lemon Pepper Wings are the perfect combination of sweet, savory, and spicy, with a refreshing burst of lemon. Featuring ingredients like garlic and onion powder, smoked paprika, lemon pepper seasoning, honey, hot sauce, and lemon juice, these wings are packed with flavor. Serve them as a starter at any gathering, and they’ll set the tone for a memorable meal.

EQUIPMENT

  • Air fryer
  • Chef’s knife or poultry knife
  • Medium to large mixing bowls

INGREDIENTS

For the Wings:

  • 2 pounds chicken wings (sliced into drumettes and wingettes)
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ¾ teaspoon smoked paprika
  • 1 tablespoon lemon pepper seasoning
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil

For the Honey Lemon Pepper Sauce:

  • ½ stick Country Crock butter (see notes)
  • 2½ tablespoons honey
  • 1 tablespoon lemon pepper seasoning
  • ½ tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ¾ teaspoon dried parsley
  • 1 teaspoon hot sauce (see notes)
  • Pinch of cayenne pepper (optional)

INSTRUCTIONS

  • How to Cut the Chicken Wings: Place the wings on a cutting board. Using a sharp knife, slice through the joints to separate the wings into three pieces: the drumette, wingette (flat), and tip. Discard the tip. To separate the drumette and wingette, hold the meaty end of the drumette at a 90-degree angle and slice through the joint. Repeat this step for the wingette and tip.
  • Season and Air-Fry: Pat the chicken wings dry with paper towels and place them in a mixing bowl. Add the garlic powder, onion powder, smoked paprika, lemon pepper seasoning, salt, and pepper. Toss the wings to coat evenly.
    Spray the air fryer basket or tray with oil. Arrange the wings in a single layer without overcrowding. Set the air fryer to 380°F and cook for 12 minutes. Flip the wings and cook for another 12 minutes, or until crispy and fully cooked.
  • Prepare the Sauce: While the wings are cooking, melt the butter in a skillet over medium heat. Once melted, stir in the honey, lemon pepper seasoning, lemon juice, garlic powder, dried parsley, hot sauce, and cayenne pepper (if using). Stir until well combined.
  • Toss the Wings in Sauce: When the wings are done, place them in a large mixing bowl. Pour the honey lemon pepper sauce over the wings and toss to coat them evenly.

NOTES

  • 2 pounds of chicken wings typically yields 10-12 pieces, but this can vary depending on their size.
  • For the hot sauce, I recommend using one with more heat than flavor, such as Louisiana Hot Sauce.
  • Chicken is safe to eat when it reaches an internal temperature of at least 165°F.

Nutrition (per serving):

  • Calories: 483 kcal
  • Carbohydrates: 20g
  • Protein: 31g
  • Fat: 31g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 6g
  • Monounsaturated Fat: 14g
  • Trans Fat: 0.3g
  • Cholesterol: 126mg
  • Sodium: 741mg
  • Potassium: 378mg
  • Fiber: 2g
  • Sugar: 15g
  • Vitamin A: 513 IU
  • Vitamin C: 4mg
  • Calcium: 48mg
  • Iron: 2mg