Pad Krapow Tofu

Ingredients

Instructions

1. 1

   Bring a small saucepan of water to a boil for the eggs. At the same time, pat the tofu very dry so it will crisp quickly, chop the garlic and chillies, pick the holy basil leaves, and stir together the oyster sauce, fish sauce, soy sauce, water, and sugar in a small bowl.

2. 2

   Lower the eggs into the boiling water and cook for 6 1/2 minutes for soft-boiled centers. Transfer immediately to cold water to stop the cooking; peel when cool enough to handle.

3. 3

   Heat a wok or large frying pan over medium-high heat until hot. Add 20 ml of the neutral oil, then fry the tofu for 4-5 minutes, turning occasionally, until golden and crisp on most sides. Do not crowd or move it too early, or it will stick instead of browning.

4. 4

   Push the tofu to one side. Add the remaining 5 ml oil, then fry the garlic and chillies for 20-30 seconds until fragrant but not browned.

5. 5

   Pour in the stir-fry sauce and toss with the tofu for 30-60 seconds until the sauce lightly glazes the tofu and most of the liquid evaporates. Fold in the holy basil just until wilted; it should stay vivid and aromatic.

6. 6

   Divide the hot jasmine rice between 2 plates, spoon over the tofu basil stir-fry, and top each serving with a halved soft-boiled egg. Serve immediately while the tofu is still crisp at the edges.

Nutrition per serving

Notes

• •If Thai holy basil is unavailable, use Thai basil; the flavour will be slightly sweeter and less peppery but still good.
• •For the best texture, use well-pressed firm tofu and a very hot pan.
• •If you want extra heat, add 1-2 more bird's eye chillies.
• •This is excellent with cucumber slices or a quick limey salad on the side.

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