Thai Basil Tofu Stir-Fry (Pad Krapow Tofu)

🔥 Prep

• Press 350 g firm tofu, then cut into 2‑cm cubes.
• Rinse 200 g jasmine rice under cold water until water runs clear.
• Mince 5 cloves garlic.
• Thinly slice 4 Thai bird eye chilies (remove seeds for less heat).
• Pick leaves from 1 cup Thai basil, discarding stems.
• In a small bowl, combine 2 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp vegetarian oyster sauce, and 1 tsp sugar.
• Measure 45 ml vegetable oil.
• Crack 1 egg into a small bowl.
• Measure 400 ml water and 0.5 tsp salt for cooking the rice.

🔥 Cook

• 1. In a medium saucepan, combine rinsed 200 g jasmine rice, 400 ml water, and 0.5 tsp salt; bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes; fluff with a fork.
• 2. Heat 30 ml of the vegetable oil in a wok or large skillet over medium‑high heat. Add tofu cubes in a single layer; fry, turning occasionally, until golden brown and crisp on all sides, about 6–8 minutes. Transfer tofu to paper towels to drain.
• 3. In the same wok, add the remaining 15 ml oil if needed; reduce heat to medium. Add minced garlic and sliced chilies; stir‑fry for 30 seconds until fragrant, being careful not to burn.
• 4. Return the crispy tofu to the wok. Pour in the pre‑mixed sauce; toss to coat and stir‑fry for 1–2 minutes until the sauce slightly thickens and glazes the tofu.
• 5. Add the Thai basil leaves; toss quickly for 20–30 seconds until leaves wilt but remain bright green.
• 6. In a separate small non‑stick pan, heat 1 tsp oil over medium heat. Crack the egg, fry sunny‑side‑up for 2–3 minutes until whites set but yolk remains runny (or to preference).
• 7. Serve the tofu‑basil mixture over the steamed jasmine rice, topped with the fried egg.

🔥 Serve

• Garnish with extra Thai basil leaves and a wedge of lime, if desired.
• Pair with sliced cucumber or fresh vegetable side for crunch.
• Enjoy with a light Thai iced tea or sparkling water.