Thai · Dinner
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.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
24gFat
58gCarbs
8gSugar
3gFiber
720mgSodium
0mgChol
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Instructions
1
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.
2
Sear
Heat 1/4 cup oil in a wok over medium-high heat for 1 minute. Lay tofu cubes in a single layer (work in two batches if needed to avoid crowding), sear 5–6 minutes turning once until surfaces crust deep golden on at least two sides. Push to the side.
3
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.
4
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.
5
Finish and plate
Fold in 40g Thai basil leaves and sliced red chillies. Divide between 2 bowls over 150g cooked jasmine rice per person and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) firm tofu
- 60ml (1/4 cup) nam prik pao chilli paste
- 10 garlic cloves
- 2 small onions
- 2 long red Thai chillies
- 6 Thai bird chillies
- 40ml (2.7 tbsp) vegetarian oyster sauce
- 20ml (1.3 tbsp) light soy sauce
- 2 tsp palm sugar
- 40g (small handful) Thai basil leaves
- 60ml (1/4 cup) neutral oil
- 60ml (1/4 cup) water
- 300g (10.6 oz) cooked jasmine rice