This Thai tofu stir fry features deep fried chunks of tofu stir fried with roasted chili paste, onions, and bell pepper. It's a colorful and flavorful way to enjoy tofu!
There are so many things to love about this Thai tofu stir fry.
First and foremost, it's really yummy. Crispy deep fried pieces of tofu are stir fried with colorful veggies and the versatile "all-in-one" Thai roasted chili paste known as Nam Prik Pao. The roasted chili paste provides the majority of the flavor of this dish, adding its sweet, slightly spicy, and wonderfully roasted flavor to each bite.
Second, this stir fry is fairly quick and easy to make. Although there are two steps, neither step is hard or time intensive. You first deep fry the tofu. Once it's golden brown and crispy, it's very quickly stir fried with the veggies and sauce. And that's it. The whole dish takes less than 30 minutes, making it a great choice for weeknight meals.
A quick, easy, and delicious way to enjoy tofu. Count me in.
Ingredients
- Garlic: Minced garlic provides a layer of aromatic flavor to the dish.
- Onion and Bell Pepper: Onion and bell peppers add color and crunch to the dish.
- Green Onions: Green onions are added at the end of the stir fry for a little additional flavor and color.
- Thai Roasted Chili Paste: The Thai roasted chili paste known as Nam Prik Pao is a versatile "all-in-one" seasoning paste. It is made by roasting dried chilis and combining them with fried garlic and shallots, dried shrimp, shrimp paste, tamarind paste, fish sauce, and palm sugar. This sauce is primarily sweet, spicy, and roasted with subtle salty, savory, and sour notes. While you can find recipes online to make it yourself, this paste is also readily available at Asian markets and online. I typically use the Pantai brand.
- Tofu: Firm tofu works best in this recipe. It should be cut into bite-sized cubes or rectangles before deep frying.
- Oil for deep frying: A mild-flavored oil with a high heat point such as canola oil works well. You should have enough to create a 2 inch layer of oil in a small pot.
Instructions
Prepare the Ingredients: Mince the garlic finely. Cut the white onion and bell peppers into bite-sized pieces. Slice the green onions into 1 inch lengths. Slice the tofu into bite-sized cubes or rectangles.
Deep Fry the Tofu: Add oil to a pot and heat over medium heat until the oil is 350 degrees. Add the tofu and fry for 2-3 minutes, until golden brown. Remove from oil and allow to drain on a paper towel.
Stir Fry the Tofu: Heat a tablespoon of oil over high heat in a pan or wok. Add the garlic and stir fry quickly until fragrant. Then add the roasted chili paste and water if needed. Next add the onion and bell pepper pieces and cook until slightly tender. Add the deep fried tofu pieces, and coat in the sauce. Finally, add the green onions, stir to incorporate, and take off the heat.
Serve: Serve the Thai Tofu Stir Fry with fresh jasmine rice. It is best eaten immediately after cooking, as the tofu will get soggy after a while.
Storage
This Thai tofu stir fry is best enjoyed when it's fresh out of the pan. If you happen to have leftovers, they can be stored in the refrigerator for several days. To reheat, I'd suggest stir frying it again quickly in a hot pan so that the tofu can regain some of its crispiness.
Variations
This Tofu Stir Fry is just one of a series of dishes known as "Pad Nam Prik Pao". Pad means Stir Fry and Nam Prik Pao is the phrase for Thai roasted chili paste. You can make this stir fry with any protein you like. Chicken stir fried with roasted chili paste, or Gai Pad Nam Prik Pao, is a common choice. Shrimp and Clams are other popular main ingredients stir fried with Nam Prik Pao, although they are often stir fried with different vegetables / herbs than the chicken and tofu versions.
This tofu stir fried with Thai roasted chili paste is a great way to enjoy tofu. Thanks to the versatile Thai seasoning paste known as Nam Prik Pao, it's quick and easy to make while also being super flavorful!
Recipe
Tofu with Roasted Chili Paste | Tau Hu Nam Prik Pao | เต้าหู้น้ำพริกเผา
Ingredients
- 14 ounces firm tofu
- 2 cloves garlic chopped
- ½ white onion
- 1 cup bell peppers
- 3 green onions
- 4 Tablespoons Thai roasted chili paste
- oil for deep frying
Instructions
- Prepare the Ingredients: Mince the garlic finely. Cut the white onion and bell peppers into bite-sized pieces. Slice the green onions into 1 inch lengths. Slice the tofu into bite-sized cubes or rectangles.
- Deep Fry the Tofu: Add approximately two inches of oil to a pot and heat over medium heat until the oil is 350 degrees. Once the oil is hot, add the tofu and fry for approximately 3-5 minutes, until golden brown. Remove from the hot oil and allow to drain on a paper towel.
- Stir Fry the Tofu: Heat a tablespoon of oil over high heat in a pan or wok. Add the garlic and stir fry quickly until fragrant. Then add the roasted chili paste and allow to cook until it becomes saucy.1 Next add the onion and bell pepper pieces and allow to cook until they are slightly tender. Add the deep fried tofu pieces, and coat in the sauce. Finally, add the green onions, stir to incorporate, and take off the heat.
- Serve: Serve the Thai Tofu Stir Fry with fresh jasmine rice. It is best when freshly made, but can also be heated up for serving if you have leftovers.
Notes
- If your Roasted Chili Paste is thick, you may need to add a few tablespoons of water to encourage it to become more of a sauce.
Alina
Hi Rachel,
I have two q's:
1. What kind of pan do you use?
2. How much oil do you use?
Thanks so much! 🙂
Rachel
Hi Alina, I typically use a wok, but a non-stick pan works too. The amount of oil is really up to you. I typically use 1-2 teaspoons for most recipes. Best of luck!
Alina
Thanks so much again, Rachel!! 🙂 I just got my nam prik pao in the mail, and I'm going to make this tonight. I'm soo-sooooo excited!!!
Wesley
It tastes great, added a dash of toasted sesame seeds to it and it hit the spot. Thank you!
Rachel
Awesome, Wesley, glad to hear it!
Angela
Whipping this up tonight with quinoa in place of the rice. So simple, yet impressive. Thanks!
Rachel
Hi Elizabeth! I don't really have a favorite... I generally buy the "House" brand, but more because it's widely available around here, not because I've done any sort of taste comparisons with other brands 🙂
Elizabeth
Can't wait to try some of your recipes-glad to have discovered your blog! Curious if you have favorite brand of tofu?
Rachel
Glad it turned out for you. Best of luck on your new blog - it's looking good!
Dimitri
Tried it, loved it and posted my version of it to my new food blog. My vegan girlfriend also enjoyed the dish. Thanks for sharing.
Jahnavi
Looks delicious. I love simple recipes and this one sure made the cut. I can't wait to try it. Go Tofu!!
Rachel
I've never seen the roasted chili paste at a regular grocery. I can usually find it at Ranch99 or similar pan-Asian grocery stores, if you have one of these in your area. Thanks for your comment and best of luck!
BMK
I just found your blog and your recipes look fantastic. We absolutely love Thai food but I've never tried my hand at making it at home. I'm excited to make this tomorrow night. Can the roasted chile paste be found at the regular grocery store or do I need to go to a speciality store?
betty
I have to admit that I really don't like tofu I have always tried it in miso soup and I don't like the flavor it has but in here it looks quite good and I think I might give it a try
mai
oh em gee! This looks soo amazing. I'll take a plate please 🙂