Home > Thai Main Dishes > Pad Prik Khing Tofu

Pad Prik Khing Tofu

This post may contains links affiliate links, please read our disclosure policy.

Pad Prik Khing Tofu is a Thai stir fry with red curry paste. This version is with tofu, green beans, and served on a Thai omelet (kai jeow).

Overhead view of stir fry on a plate with rice and egg on the bottom.

This recipe is very similar to Pad Prik Khing Gai, except here I’m using crispy tofu and serving it on top of a Thai Omelet. Making this a protein-packed vegetarian meal.

If you love the flavors of Thai red curry, then you will enjoy this recipe for Pad Prik Khing. Traditional curry has coconut milk, but this dish just uses the curry paste as the stir fry sauce.

Ingredients

I love this dish because the ingredients are minimal and it comes together quickly.

I use the Maesri Brand Prik Khing Paste, which you can also find at an Asian market.  Some recipes call for sugar and fish sauce, however, I recommend tasting it first and then add any additional seasoning to your liking.

Ingredient for Pad Prik Khing Tofu.
  • Prik Khing Curry Paste
  • Cubed Tofu
  • Green Beans
  • Makrut Lime Leaves

See recipe card for quantities.

Instructions

Start by draining and pressing the tofu. Removing the moisture will ensure the tofu can get crispy.

Pan fry the tofu in a non-stick skillet until cripsy on both sides. Then remove and allow the tofu to drain.

Red curry tofu stir fry in a skillet.

Add the prik khing curry paste to the skillet and a quarter cup of water. Then add the tofu back into the skillet along with the green beans.

If your pan has a lid place the lid on and allow the green beans to steam for a couple minutes. I prefer my green beans to still have some crunch.

Tradtionally Pad Prik Khing is made with Chinese long beans. You can find these at an Asian market and use them instead of green beans.

Fried egg omelet on a white plate.

I’m also making a Thai style omlet, you can find full instructions here. However I’m doing a shortcut version and cooking the omlet in a non stick skillet instead of deep frying it.

The Thai omlet (kai jeow) is optional, but it helps tone down the spice and add extra protein.

Serving and Storing

Serve the Pad Prik Khing Tofu with Jasmine rice and on top of the kai jeow.

Red curry tofu stir fry on a plate with rice and egg on the bottom.

This dish is best eaten right away, however leftovers can be stored for up to 3 days. Just keep in mind the tofu won’t be as crispy.

Click here for the chicken version of this recipe.

Feature image of pad prik tofu on a plate with rice.

Pad Prik Khing Tofu Recipe

Renee
Pad Prik Khing Tofu is a Thai stir fry with red curry paste. This version is with tofu, green beans, and served on a Thai omelet.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2

Equipment

Ingredients
  

  • 3 tablespoon Oil (divided)
  • 8 ounces Firm Tofu (drained and pressed)
  • 2 tablespoon Prik Khing Curry Paste (see notes for spice level)
  • ¼ cup Water
  • 1 cup Green Beans (cut into 2 inch pieces)
  • 2 Makrut Lime Leaves (optional for garnish)
  • Jasmine Rice for Serving

Thai Omlet (Kai Jeow)

Instructions
 

  • Remove tofu from package and wrap in paper towels or a clean kitchen towel. Place on a plate and place a heavy object or skillet on top. Press for 30 min to remove liquid.
  • Remove tofu and cut into even cubes. Add 2 tablespoons of oil to a nonstick skillet and pan fry tofu until it gets crispy on both sides.
    Once the tofu has some color, remove and set aside on a paper towel lined plate.
  • Easy Thai Omelte– Whisk eggs with fish sauce and pour into the same nonstick skillet, there should still be some oil left from frying the tofu.
    Allow eggs to settle into a large disc then after 2 minutes flip over to cook the other side until lightly browned.
    Set omelet aside on a plate.
  • Add the last tablespoon of oil to the same skillet with the heat on medium low. Then add the Prik Khing Curry Paste. (see notes on spice level)
  • Add the water to the curry paste and combine. Then add the tofu, green beans, and turn the heat to medium. Tear the makrut lime leaves into the pan or omit if you can not find any.
    If the pan has a lid, place it on for a couple of minutes for the green beans to cook.
    I prefer my green beans to still have some curnch to them.
  • Taste for seasoning and see if any fish sauce is needed. I did not add more.
    Plate with the omelet on the bottom and the Prik Khing Tofu on top along with a side of rice.

Video

Notes

Spice level for the Prik Khing Curry Paste:
  • 1 Tablespoon = Mild
  • 2-3 Tablespoons = Medium
  • 3-5 Tabespoons= Hot
This dish is best eaten right away, however leftovers can be stored for up to 3 days. Just keep in mind the tofu won’t be as crispy.
Traditional deep-fried Thai Omelet Recipe
More Tofu Recipes:
Tofu Tom Kha
Pad See Ew Tofu
Tofu and Vegetable Stir Fry

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 8gProtein: 17gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 164mgSodium: 308mgPotassium: 185mgFiber: 3gSugar: 3gVitamin A: 2980IUVitamin C: 8mgCalcium: 210mgIron: 3mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Pad Prik Khing, Pad Prik Khing Tofu
Tried this recipe?CLICK HERE To Tell Us!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.