📍 Where this dish comes from: Phi Phi Islands · Maya Bay
Discover the history of this region →
Discover the history of this region →
This gentle, harmonious stir-fry pairs silken tofu — with its delicate, custardy texture — with scrambled eggs in a light sauce of oyster and sesame. The result is a dish of remarkable subtlety that demonstrates the quieter side of Thai cooking: not everything needs to be fiery and pungent. Sometimes gentle and nourishing is exactly right.
What You’ll Need
Servings: 3 servings
Calories: 295kcal
Ingredients
- 300 g silken tofu drained
- 4 large eggs
- 4 spring onions sliced
- 3 garlic cloves minced
- 2 tbsp oyster sauce (keto)
- 1 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tsp fish sauce
- 3 tbsp coconut oil
- White pepper and chili oil to serve
Instructions
- Drain tofu on paper towels 15 minutes. Cut into 3cm cubes.
- Beat eggs with fish sauce and white pepper.
- Heat a wok with oil. Gently fry tofu until lightly golden, about 3 minutes.
- Push tofu to the side. Add garlic and fry 20 seconds.
- Add eggs — scramble loosely among the tofu.
- Add spring onions, oyster sauce, and coconut aminos.
- Finish with sesame oil. Serve with chili oil.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 18g | Fat: 24g | Fiber: 1g
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Health Benefits
- Silken tofu provides isoflavones, plant compounds studied for their potential role in hormone metabolism.
- Eggs and tofu together create a more complete amino acid profile than either provides alone.
- Sesame oil contains sesamolin, a compound studied for its ability to help preserve vitamin E’s antioxidant activity.
Pairs Well With
- Pad Cha Pak Stir Fried Vegetables Wild Ginger
- Jicama Som Tam Green Papaya Style Salad