Thai cuisine · Vegetable Dishes

Tao Hu Pad Krapao

Crumbled tofu stir-fried hot with holy basil, Thai chilies and dark soy sauce, classically topped with a fried egg.

Ingredients · for 4 servings

• 400 g firm tofu
• 2 handfuls Thai basil (holy basil, or Thai basil as substitute)
• 5 Thai chilies
• 6 cloves garlic
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp palm sugar
• 4 eggs
• 5 tbsp vegetable oil
• 60 ml vegetable broth

Instructions

1. Pat the tofu dry and crumble it with your fingers into irregular, ground-meat-sized bits so it can later absorb the sauce.
2. Coarsely pound the garlic and Thai chilies in a mortar and pluck the basil leaves from the stems.
3. Heat 3 tbsp oil in a wok until very hot, scatter in the tofu and fry 6–7 min. without stirring too much, until the crumbs have golden-brown edges.
4. Add the garlic-chili paste and fry 30 sec., then pour in light and dark soy sauce, palm sugar and broth and reduce uncovered for 2 min. until everything is glossily coated.
5. Toss in the basil, let it wilt for just 20 sec. and take the wok off the heat.
6. In the remaining oil, fry four fried eggs with crispy edges and set one on top of each portion of rice and tofu krapao.