Pad Kra Pao Tao Hu Kai Dao (Basil Tofu with Fried Egg)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Thai · 22 min · Tofu · vegetarian, dairy-free, low-carb
410 cal
22g protein
22g carbs
26g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Fry each egg in 2 tbsp hot oil over high heat until the edges are crispy and the yolk still runny; set aside.
- Pound the garlic and chilies into a paste and fry in the remaining oil for 30 seconds.
- Add the crumbled tofu and stir-fry 5 minutes until lightly golden.
- Add the soy sauce, vegetarian oyster sauce, and sugar and toss 1 minute.
- Fold in the holy basil off the heat and serve over rice topped with a crispy fried egg.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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