Thai Stir Fried Tofu with Green Beans and Red Curry Paste a.k.a Phat Phrik Khing

 

When it comes to Thai food…

I usually order something like a noodle stir fry, soup noodles, curry or some sort of stir fried vegetables.

Boooooorriiinnnggg. Well at least it’s more than just pad thai.

Morning glory is my favorite. Since I was in the mood for something healthy I was looking around for vegetarian recipes.

In my search, I stumbled, tripped and fell and got back up with this Thai Stir Fried Tofu with Green Beans recipe @ Serious Eats a dry curry stir fry!! Though I’ve spent a decent amount of time in Thailand I don’t remember coming across a dish like this before. So I thought this was interesting and worth a try.

The original recipe calls for making the curry paste from scratch.

So if you feel die-hard for this dish I’d give it a shot.

But for me as this was a dish I hadn’t had yet, I made some adaptations and used canned red curry paste to save time.

It came out a true winner and wish I had doubled the recipe!!!

It didn’t turn out that oily, salty or spicy. I think this is usually an issue when eating Thai food out. But since you are making this at home you have complete control.

 

Main dish or appetizer?

I even ate it with Crab Fried Rice and thought it was a good pairing!

In the featured image, you can see I had a little bowl of curry. This was a yellow curry with chicken and potato. But unfortunately it was not a winner. Though most of the things I make are good, every now and then I put something together that was pretty standard and this was one of those times. So I won’t be sharing that recipe. My quest for a good yellow curry continues. If you have one, please send it my way !

What are your thoughts on Thai Stir Fried Tofu with Green Beans?  If you liked this post, please share or leave a comment. Thanks for reading!

Consider going all out and serving with a Thai Iced tea!! 

 

 

 

 
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Stir Fried Tofu with Green Beans a.k.a Phat Phrik Khing

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
  • Category: Main Dish
  • Cuisine: Thai

Ingredients

Scale
  • 4 tablespoons olive oil
  • 1 block firm tofu ((I used a 17oz block) cut into 1 by 1/2-inch squares)
  • 1 pound green beans (cut ~ 1in. ength)
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 2 ounces red curry paste (I used the Maesri brand 1/2can=2oz.)

Instructions

  1. Heat 2 Tbsp. oil in a pan over high heat until shimmering, add tofu and brown and crisp on all sides, then transfer to a plate.
  2. Add another Tbsp. of oil to the pan and add beans and cook, stirring and tossing occasionally, until blistered and bright green between 2-4 minutes. The remove from pan.
  3. Add remaining Tbsp. oil to pan and add curry paste. Saute and stir continuously, until aromatic and sizzling for about 30 seconds.
  4. Quickly add tofu and beans back to the pan, mix in sugar and soy sauce. Mix thoroughly to ensure paste, sugar and soy sauce is evenly distributed.
  5. Serve with jasmine rice.

Notes

Before serving I would recommend you turn off heat and taste. If the curry/spice flavor is too light, move vegetables to side of pan add a bit more oil. Add more curry paste, saute quickly and mix into beans/tofu.

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food, consider joining the new Daidokoro community to discover how to cook more tasty japanese food!!

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