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Pad Prik Khing Tofu | Crispy Thai Wok Tofu with Green Beans
(0)
15 min
Quick
Gurkerl Küche
Knusprig gebratene Tofuwürfel und knackige Fisolen, scharf im Wok mit aromatischer roter Thai-Currypaste, Knoblauch und feiner Sojasauce pfannengerührt. Serviert mit duftendem Jasminreis und frischer Limette – ein authentischer, veganer Wok-Klassiker in nur 15 Minuten!
Ingredients
Preparation method
Preparation
Rinse the jasmine rice in a sieve under cold water until the water runs clear. Then cook in lightly salted water according to the package instructions for approx. 12 minutes until done, cover and keep warm (optionally keep warm in a preheated oven at 60 °C).
Thoroughly press the plain tofu dry with paper towels to remove excess moisture, and cut into approx. 2 cm cubes. Wash the green beans, trim the ends and cut the beans diagonally into approx. 3 cm long pieces.
Peel and finely chop the garlic. Wash the chilli pepper and cut into thin rings. Wash the lime with hot water and cut into wedges.
Chef's tip
Wok heat: An authentic Pad Prik Khing thrives on high heat and quick stirring in the wok. This keeps the tofu wonderfully crispy and the green beans delightfully crunchy.
Enjoying it milder: If you prefer it less spicy, start with only 1 tablespoon of red curry paste and remove the seeds from the chilli pepper beforehand.
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