Crispy Tofu with Chili Paste — Tao Hu Pad Prik Pao
A Bangkok stir-fried tofu with roasted chilli paste, garlic, and onion glazed with light soy and oyster sauce, finished with Thai basil and bird chillies for a fast smoky-sweet vegetable plate over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 480g firm tofu dry with kitchen paper and cut into 2cm cubes. Crush 10 garlic cloves, wedge 2 small onions, slice 2 long red Thai chillies diagonally. Whisk nam prik pao, oyster sauce, light soy, palm sugar and water in a bowl until smooth.
Sear
Heat 1/4 cup oil in a wok over medium-high heat 1 minute. Working in batches if needed to avoid crowding, lay tofu cubes in a single layer and sear 5–6 minutes, turning once, until surfaces crust deep golden on at least two sides. Push seared tofu to the side.
Saute
Add crushed garlic, onion wedges and 6 bruised bird chillies to the wok over medium-high heat. Saute 90 seconds until garlic is fragrant and onion edges char golden brown.
Glaze
Pour the sauce mix over tofu and onions over high heat, toss continuously 90 seconds until the glaze turns glossy mahogany and clings to the tofu. Remove from heat.
Finish and plate
Fold in 40g Thai basil leaves and sliced red chillies. Divide cooked jasmine rice between 2 bowls and top with tofu mixture. Serve immediately.
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