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.
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.