Pad Krapow (Thai Basil Tofu Stir-Fry)
It's a perfect blend of bold flavors. They are savory, spicy slightly sweet and herbaceous.
Ingredients
- 400 g tofu, minced
- 100 g green bean, diced
- 1 paprika, diced
- 1 small white onion
- 3 cloves garlic, minced
- 2 slices ginger
- 1 cup basil
- 1 tsp Thai chili flakes
- Sugar, to taste
- Salt, to taste
For The Sauce:
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp water (optional)
Instructions
- 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.