18min 4 ppl
Egg and Tofu Pad Pong Karee
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 9 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 18g
Carbs 14g
Fats 26g
About this dish
Firm tofu stir-fried with curry powder and egg, loosened with coconut milk into the same silky, pale gold sauce as the crab original.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionsliced1
- Celerysliced on the diagonal2 stalk
- Spring onionscut into 3cm lengths3
Dairy & Eggs
- Eggsbeaten3
Plant Proteins
- Firm tofupressed dry and cut into 2cm cubes400 g
Tins & Jars
- Coconut Milk150 ml
Spices & Seasonings
- Curry Powdermild yellow curry powder2 tbsp
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oildivided3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Pat the tofu cubes dry, then fry in 1 tablespoon of the vegetable oil in a wok over medium-high heat for 6 minutes until golden on all sides. Lift onto a plate.
Approx. 8 minutes
2
Heat the remaining oil in the wok and fry the onion for 3 minutes until softened.
Approx. 3 minutes
3
Add the curry powder and fry for 1 minute until fragrant.
Approx. 2 minutes
4
Add the celery and stir-fry for 2 minutes until just starting to soften.
Approx. 2 minutes
5
Pour in the coconut milk, light soy sauce and white pepper, and bring to a gentle simmer.
Approx. 3 minutes
6
Return the tofu to the wok and stir gently for 1 minute to warm through.
Approx. 2 minutes
7
Pour the beaten egg over the top in a thin stream and let it set for 30 seconds, then fold through gently so it forms soft, silky ribbons.
Approx. 4 minutes
8
Scatter in the spring onions and stir through for 30 seconds.
Approx. 2 minutes
9
Transfer to a serving plate and serve at once.
Approx. 2 minutes
