Thai basil tofu with green beans, fried egg and rice

Ingredients

For 1 serving

• Tofu150 g
• Eggs1
• Green beans80 g
• Garlic1 clove
• Chili pepper1
• Basil10 g
• Soy sauce1 tablespoon
• Brown sugar3 g
• Peanut oil2 teaspoons
• Jasmine rice50 g

Contains: gluten, nuts, eggs, soy,

In season: June – September

Method

1. Bring a small pan of water to the boil and cook the jasmine rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile drain the tofu, pat it dry and chop it roughly with a knife; top and tail the green beans and cut into 1 cm pieces; chop the peeled garlic and chilli.
3. Heat half the groundnut oil in a wok or pan over high heat and stir-fry the tofu with the garlic and chilli for 5 minutes, until golden and slightly crisp.
4. Add the green beans, soy sauce and brown sugar and stir-fry for 3 minutes, until the beans are tender-crisp; turn off the heat and add the basil leaves, stirring until wilted.
5. Heat the remaining oil in a small pan over medium-high heat and fry the egg for 2–3 minutes, until the edges are crisp and the yolk still runny.
6. Serve the rice with the basil tofu and the fried egg on top.