Holy Basil Tofu (Tofu Pad Krapow)

Ingredients

• 400g firm tofu, pressed and cut into 2cm cubes
• 2 tbsp cornflour
• 6 tbsp vegetable oil, plus 4 tbsp for the eggs
• 8 cloves garlic, roughly chopped
• 6 bird's eye chillies, roughly chopped
• 100g long beans or green beans, cut into 4cm lengths
• 1 tbsp vegetarian stir-fry sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp caster sugar
• 3 tbsp water
• 2 large handfuls holy basil leaves, from Thai shops, or Thai basil
• 4 eggs
• 300g jasmine rice, to serve

Method

1. Cook the rice according to the packet instructions and keep warm.

2. Press the tofu between sheets of kitchen paper for 15 minutes, then toss gently in the cornflour.

3. Heat 5 tbsp of the oil in a wok over a medium-high heat. Fry the tofu in a single layer for 6 to 8 minutes, turning, until golden and crisp on all sides. Lift out onto kitchen paper.

4. Stir the vegetarian stir-fry sauce, light soy, dark soy, sugar and water together.

5. Pound the garlic and chillies to a coarse paste. Heat the remaining 1 tbsp oil in the wok over a high heat, fry the paste for 15 seconds, then add the long beans and stir-fry for 2 minutes.

6. Return the tofu to the wok, pour in the sauce and toss for 1 minute until glossy. Turn off the heat and fold in the basil.

7. Heat the 4 tbsp oil in a frying pan until very hot and fry the eggs for 1 to 2 minutes until crisp at the edges with runny yolks.

8. Serve the tofu over the rice, topped with a fried egg.