Pad Kra Pao Tao Hu Kai Dao (Basil Tofu with Fried Egg)

Thai · 22 min · Tofu · vegetarian, dairy-free, low-carb

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Ingredients

• 14 oz firm tofu, crumbled
• 2 eggs
• 1.5 cups holy basil leaves
• 5 cloves garlic
• 4 Thai bird chilies
• 2 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 4 tbsp vegetable oil
• 3 cups cooked jasmine rice

Method

1. Fry each egg in 2 tbsp hot oil over high heat until the edges are crispy and the yolk still runny; set aside.
2. Pound the garlic and chilies into a paste and fry in the remaining oil for 30 seconds.
3. Add the crumbled tofu and stir-fry 5 minutes until lightly golden.
4. Add the soy sauce, vegetarian oyster sauce, and sugar and toss 1 minute.
5. Fold in the holy basil off the heat and serve over rice topped with a crispy fried egg.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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