Pad Krapow with Jasmine Rice
Hawker • Singapore
How to Make Vegetarian Pad Krapow with Jasmine Rice (Traditional & Healthy Version)
Vegetarian Pad Krapow with Jasmine Rice is a vibrant fusion dish now beloved in Singapore’s bustling hawker scene. Originating from Thai culinary traditions, this hearty stir-fry has been adapted by local kopitiam chefs to suit Singaporean palates and dietary preferences. Packed with aromatic holy basil (known locally as 'daun selasih'), crisp vegetables, and plant-based protein, it’s a wholesome lunch choice for busy Singaporeans seeking authentic taste without the heaviness of traditional meat-based versions. The dish is renowned for its heady fragrance, thanks to a hot wok, garlic, and chili padi, balanced by the subtle sweetness of Jasmine rice—a staple across many Singaporean tables. It’s a frequent find at vegetarian hawker stalls from Tiong Bahru to Geylang, reflecting Singapore’s multicultural embrace and love for creative, healthy twists on classic favorites. This recipe offers a lighter, nutritious version ideal for calorie-conscious diners who don’t want to compromise on flavor or tradition.
Ingredients(for 1 rice bowl with generous stir-fry topping)
- 1 cup Jasmine Rice (fragrant long-grain, cooked)
- 200g Firm tofu (cubed, tau kwa)
- 1 cup Fresh holy basil leaves (daun selasih)
- 1/2 piece Red bell pepper (diced)
- 1/2 cup French beans (chopped)
- 3 cloves Garlic (minced)
- 2 pieces Chili padi (bird's eye chili, sliced)
- 1.5 tbsp Light soy sauce (low sodium if preferred)
- 1 tbsp Vegetarian oyster sauce (mushroom-based)
- 1 tbsp Olive oil (or canola oil)
- 1/4 tsp White pepper (optional) - optional
Instructions
- 1
Cook Jasmine rice according to package instructions or in a rice cooker until fluffy. Set aside.
15 minutes
For perfect grains, rinse rice until water runs clear before cooking.
- 2
Pat tofu dry, then cut into small cubes. Pan-fry with half the olive oil over medium heat until golden on all sides. Remove and set aside.
5 minutes
Press tofu between paper towels for extra crispiness.
- 3
Heat remaining oil in a wok on high heat. Add minced garlic and chili padi, stir-fry until fragrant.
2 minutes
Don't overcook garlic—it should be just golden for best aroma.
- 4
Add diced red bell pepper and French beans. Stir-fry for 2-3 minutes until just tender but still crisp.
3 minutes
Keep vegetables vibrant by tossing quickly over high heat.
Why This Dish is Healthy
By replacing traditional minced meat with tofu and increasing the vegetable content, this Pad Krapow is lower in calories and fat, making it suitable for weight management. Using light soy sauce and a small amount of oil keeps sodium and fat in check. The combination of protein, fiber, and healthy carbs sustains energy and prevents overeating, making it a smart choice for a healthy lunch.
This vegetarian Pad Krapow is rich in plant-based protein from tofu, dietary fiber from fresh vegetables, and complex carbohydrates from Jasmine rice. Holy basil adds antioxidants and vitamins A and C, while the dish is low in saturated fat thanks to minimal oil. The use of chili padi provides metabolism-boosting capsaicin, and the absence of meat makes it cholesterol-free. Overall, it’s a balanced meal providing energy, essential nutrients, and satisfying flavor.
Pro Tips
- 💡Tip 1: Use Thai holy basil for authentic aroma, available at most wet markets.
- 💡Tip 2: Prep all ingredients before starting stir-fry for smooth wok cooking.
- 💡Tip 3: For extra heat, add more chili padi or a dash of sambal belacan.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to retain moisture. Basil is best added fresh before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 450.0 kcal |
