Pad Krapow Moo Sap

20251010 #breakfastdiary day 1528, 16°C/rain Apparently there are now dedicated pad krapow moo sap places popping up in Bangkok. 'Pad' means stir-fried, 'krapow' means holy basil, 'moo' means pork, and 'sap' means minced — so what should I call this breakfast, made with tofu and perilla leaves instead of pork and holy basil? 1. Pad Perilla Leaf Tofu Sap 2. Pad Krapow Moo Sap made with tofu and perilla leaves 3. Whatever, really An approx. 350kcal Pad Krapow Moo Sap made with tofu and perilla leaves

1/2 block tofu, Thai basil seasoning paste, 1T black soy sauce, 4-5 perilla leaves, 1 egg, oil

1. Microwave 1/2 block firm tofu for 2 minutes. Drain the water and crumble it by hand. 2. Heat oil in a pan, stir-fry the tofu from step 1, add the Thai basil seasoning paste and stir-fry a bit more, then add black soy sauce and chopped perilla leaves and stir-fry a bit longer. 3. In another pan with plenty of oil, fry 1 egg sunny-side up. The key for the egg on top of pad krapow moo sap is to fry it almost like deep-frying, with lots of oil. 4. Plate the tofu from step 2 and top with the egg from step 3.