15 Minute Thai Basil Tofu Stir Fry (Pad Krapow)
1 pack of extra firm tofu 16 oz
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 basil
2 large eggs optional
salt & pepper to taste
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
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 1/4 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.
Store leftovers in an airtight container in the fridge for up to 3 days
Substitute other types of basil if you can't find Thai basil
Low carb options: Serve over cauliflower rice or in lettuce cups, and replace brown sugar with a few drops of liquid stevia
Additional veggies: broccoli, carrot, celery