Use extra-firm tofu, press out moisture with paper towels for 10–15 minutes, tear into bits like ground meat.
Add the ginger, onion and garlic to the pan. Stir-fry 1 minute and fragrant.
Stir-fry the bell peppers and green beans. Stir-fry for 2–3 minutes or until tender-crisp and very bright in color.
Add oyster sauce, dark soy, and a pinch of sugar. Stir until coated. If too thick, add a splash of water.
Turn off the heat and add Thai basil. It wilts almost instantly, releasing its own sweet and peppery fragrance.
In a separate pan, heat some oil and fry the eggs, sunny-side-up. The crispy edges and runny yolk just make this dish irresistible.
