- 1 packet extra firm tofu - 16 oz (454 g)
- 2 Tablespoons avocado oil
- ½ large red bell pepper - sliced
- ¾ cup green beans - cut to ½ inch long pieces
- ½ medium onion - chopped
- 1 cup Thai holy basil
- 2 large eggs - optional
- salt & pepper to taste
Sauce Ingredients
- 3 Tablespoons dark soy sauce
- 2 ½ teaspoons brown sugar
- 4 cloves garlic - chopped
- ¼ teaspoon ginger - grated
- ½ teaspoon Thai chili pepper flakes - optional for spice, or add fresh Thai chili peppers
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Instructions
- Take your extra firm tofu and squeeze out as much water as you can with your hands and some paper towels. Next crumble it up with a fork or your hands to get 'ground' tofu.
- Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.
- Add the sauce, bell peppers, green beans, and onions to the pan and saute everything together for about 5 minutes or until the vegetables are cooked but still crispy.
- Season your tofu mixture with salt & pepper to taste. Tofu is pretty bland so it may need a pinch of salt. I added about ¼ teaspoon.
- Turn off the heat and stir in your Thai basil and mix it together until the basil wilts.
- Serve over rice and top with the crispy fried egg.
