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Pad Tao Hu Khai Tofu Egg Stir Fry

Silken tofu and eggs stir-fried with spring onion, oyster sauce, and a whisper of sesame — a delicate, protein-rich Bangkok staple.
Print Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Thai
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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