53min 4 ppl
Pad Prik King with Tofu and Green Beans
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 6 steps
Easy: ≤30 min and ≤6 steps
340 kcalper person
Protein 16g
Carbs 20g
Fats 22g
About this dish
Crisp-fried tofu stir-fried through a dry, fragrant vegan red curry paste with green beans and shredded makrut lime leaf, keeping the same contrast of crunch and heat as the pork original.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste4 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Green beanstrimmed and cut into 4cm lengths250 g
- Makrut lime leavesfinely shredded5 leaf
Plant Proteins
- Firm tofupressed dry and cut into 2cm cubes500 g
Tins & Jars
- Vegan Thai red curry paste4 tbsp
Dried Goods
- Palm sugargrated20 g
Oils & Condiments
- Vegetarian oyster sauce1 tbsp
- Vegetable Oildivided3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Pat the tofu cubes dry, then fry in 2 tablespoons of the vegetable oil in a wok over medium-high heat for 8 minutes, turning occasionally, until golden and crisp on all sides. Lift onto a plate.
Approx. 8 minutes
2
Wipe out the wok, heat the remaining oil, and fry the vegan red curry paste for 2 minutes until fragrant and the oil begins to separate.
Approx. 4 minutes
3
Add the green beans and stir-fry for 3 minutes until just tender.
Approx. 3 minutes
4
Return the crispy tofu to the wok along with the vegetarian oyster sauce and palm sugar, and toss to coat evenly.
Approx. 3 minutes
5
Add the shredded makrut lime leaves and stir-fry for 1 minute until fragrant.
Approx. 2 minutes
6
Transfer to a serving plate and serve at once.
Approx. 2 minutes
