Pad Tao Hoo (Stir-Fried Tofu and Beansprouts with Egg)
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Ingredients
- 400 g firm tofu, cubed
- 200 g beansprouts
- 3 eggs
- 3 garlic cloves
- 2 tbsp soy sauce
- 2 spring onions, sliced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 23 g
- Carbohydrate
- 4.3 g
- of which sugars
- 3 g
- Fat
- 19.6 g
- of which saturates
- 3.4 g
- Fibre
- 2.2 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and fry in the vegetable oil in a wok for 5 minutes until golden on most sides.
- 2
Crush the garlic and add to the pan, frying for 30 seconds until fragrant.
- 3
Push the tofu to one side, crack in the eggs and scramble until just set.
- 4
Add the beansprouts and stir-fry for 2 minutes until just softened but still with some crunch.
- 5
Season with the soy sauce and toss everything together.
- 6
Scatter with spring onions and serve with jasmine rice.
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