Thai Basil Tofu with Fried Eggs (35g Protein)

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This Thai basil tofu with crispy fried eggs has about 35 grams of protein per serving. It is the vegetarian cousin of pad kra pao, built on extra-firm tofu and two eggs per plate.

The classic version uses minced pork or chicken, but the real point of the dish is the sauce, the holy basil and the runny yolk that breaks over the rice. Tofu carries all three well, and it is on the table in 25 minutes.

Why this works

Pressing the tofu matters more than anything else here. Wet tofu steams instead of browning, and you end up with pale, soft cubes that dilute the sauce. Ten minutes under a plate and a hot pan fixes that, and the crisp surface grabs the sauce instead of letting it run off.

The eggs get their own pan and a generous spoonful of hot oil. Basting the whites sets them quickly and gives you the brown, lacy edge that Thai street stalls are known for, while the yolk stays loose. Two eggs per person also adds roughly 12 grams of protein to the plate.

Ingredient notes

Tofu: Use extra-firm, not silken and not soft. Regular firm works if you press it a little longer. Roughly 450 g of extra-firm tofu gives you close to 40 g of protein across the two servings, depending on the brand.

Holy basil: This is the peppery, clove-like basil sold at Thai and Southeast Asian groceries. If you cannot find it, Thai basil is fine and a bit sweeter. Italian basil works in an emergency but tastes quite different.

Dark soy sauce: It is mostly there for color. Skip it and add an extra 1/2 tsp of regular soy sauce if you do not have a bottle. Oyster sauce keeps this from being vegetarian, so swap in a vegetarian stir-fry sauce if needed.

Thai Basil Tofu with Crispy Fried Eggs (Pad Kra Pao Tao Hu Kai Dao)

Extra-firm tofu stir-fried with holy basil, garlic and chilies, topped with crispy-edged fried eggs. About 35 grams of protein per serving, ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 665

Ingredients Method

Ingredients

  

• 450 g extra-firm tofu about 1 lb, pressed and cut into 2 cm / 3/4 inch cubes
• 4 large eggs for frying
• 5 cloves garlic roughly chopped
• 3 Thai bird's eye chilies or to taste, roughly chopped
• 1 shallot sliced
• 2 handfuls holy basil leaves about 1 packed cup, or Thai basil
• 1 small red bell pepper sliced, optional
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce for color
• 1 tsp sugar
• 2 tbsp water
• 2 tbsp neutral oil divided, for the tofu and the eggs
• 300 g cooked jasmine rice warm, to serve

Method

 

1. Wrap the tofu in a clean towel, set a plate on top and press for 10 minutes. Cut into cubes and pat dry again.
2. Stir the oyster sauce, soy sauce, dark soy sauce, sugar and water together in a small bowl. Pound or chop the garlic and chilies into a rough paste.
3. Heat a wok or large nonstick pan over high heat. Add 1 tbsp oil, then the tofu in a single layer. Leave it alone for 2 minutes, then toss and cook another 4 to 5 minutes, until golden on most sides. Push it up the side of the pan.
4. Add the garlic and chili paste, shallot and bell pepper to the empty space. Stir for 30 seconds until fragrant, then toss everything together.
5. Pour in the sauce and cook 1 minute, until the tofu is glossy. Turn off the heat, fold in the basil and let it wilt for 15 seconds.
6. In a separate pan, heat the remaining 1 tbsp oil over medium-high heat until shimmering. Crack in the eggs and fry 2 to 3 minutes, spooning hot oil over the whites, until the edges are brown and lacy and the yolks are still runny.
7. Divide the rice between two plates, spoon over the tofu and top each plate with 2 fried eggs.

Tips and storage

Keep the heat high and the pan uncrowded. If your pan is small, brown the tofu in two batches. Add the basil off the heat so it stays green and fragrant.

The tofu keeps 3 days in the fridge without the eggs, so you can cook it ahead and fry fresh eggs when you eat. Reheat it in a hot pan rather than the microwave to bring back some of the crisp. Nutrition figures cover the tofu, eggs, sauce, oil and rice.

If you want the meat version, try our Thai Basil Beef. For more tofu and egg dishes, see the Tauhu Telur or the Dubu Kimchi.