Saiphin Moore’s Tofu Holy Basil Stir-Fry Recipe

Saiphin Moore’s Tofu Holy Basil Stir-Fry (Pad Kra Prow Taohu) recipe is a quick, flavour-packed dish that showcases the vibrant, aromatic essence of Thai cooking with simple ingredients and bold spices.

Thai Easy Serves 2

Image: Rosa’s Thai/Saiphin Moore

Ingredients

3 red bird’s eye chillies
3 garlic cloves
2 tablespoons vegetable oil
150g (5½oz) firm tofu, cut into chunks
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ tablespoon sugar
Pinch of white pepper
½ onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
30g (1oz) yard-long beans or green beans, cut into 2cm (¾ inch) pieces
Handful of holy basil leaves
2 kaffir lime leaves, chopped
Steamed jasmine rice to serve

Method

Using either a pestle and mortar, grind the chillies and garlic to a paste.
Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown.
Now add the tofu chunks, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces.
Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice.

Saiphin Moore’s Tofu Holy Basil Stir-Fry Recipe

Recipe notes by Saiphin Moore

Pad Kra Prow is another national dish found on many a Thai street corners and includes the vegetarian version.

In Thailand, we use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time.

About this recipe

This recipe is courtesy of Saiphin Moore, co-founder of the popular Thai restaurant group Rosa’s Thai, which offers a menu filled with beloved classics like Pad Thai and Green Curry alongside vegan-friendly options, all served in a warm and welcoming atmosphere. Perfect for casual meals or special occasions, Rosa’s Thai invites diners to savour bold, authentic flavours of Thai cuisine.

Rosa’s Thai Cookbooks

In keeping with its contemporary twist on authentic Thai dishes (sometimes based on Western ingredients), Rosa’s Thai cookbooks celebrate traditional Thai cooking techniques and feature over 200 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from our founder Saiphin’s regular trips back home.

Rosa’s Thai Cafe: The Cookbook
This cookbook celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

Buy cookbook

Rosa’s Thai Cafe: The Vegetarian Cookbook
Finding a strictly vegetarian menu can be difficult in Thailand, where fish sauce is the king of the kitchen. Chef Saiphin embraces this challenge in her second book, with over 100 delicious and simple recipes for adventurous, Thai-loving vegans and vegetarians, featuring authentic dishes such as Tom Yum Mushrooms, Panang Curry Tofu, Stir Fried Aubergine with Soybean Sauce and Butternut Red Curry.

Buy cookbook