Pad prik king tofu with green beans & red rice

Pad prik king tofu with green beans & red rice

2
Servings
730
Cal/serving
25
Min
Gluten Free Vegetarian Dairy Free

Classic phrik king is a type of Thai curry that’s fried in oil and includes lemongrass, garlic, and galangal. Chef Justine’s not-quite authentic interpretation blends New Mexican chilies with lemongrass, cilantro and shallots to make a delicious, not too spicy sauce that’s perfect for this tofu and green bean stir fry.

Ingredients

  • ¾ cup Bhutan red rice
  • 1 yellow onion
  • 2 garlic cloves
  • 4 kaffir lime leaves
  • 3 cups green beans
  • 12 ounces Hodo Soy firm tofu
  • ½ cup phrik king sauce (New Mexican chiles - shallots - garlic - lemongrass - fresh cilantro - kosher salt - brown sugar - neutral oil - chile soaking liquid)
  • Fresh basil
  • 1 lime

Instructions

1

Cook the rice

In a 2-quart sauce pot over medium-high heat, combine the rice and 1½ cups water. Season with salt, bring to a boil, reduce to a simmer, cover and cook until the rice is tender, about 25 minutes.
While rice cooks, prepare the onions and garlic.

2

Prep and cook the onion and garlic

  • Peel and slice the onion.
  • Mince the garlic.
  • Tear the kaffir lime leaves into several pieces.
In a 12-inch frying pan over medium heat, warm 2 tablespoons oil until hot. Add the onion, garlic, and kaffir lime leaves. Cook, stirring occasionally, until the onions are soft and beginning to caramelize, about 10 minutes.
Meanwhile, prepare the beans and the tofu.

3

Prep and cook the green beans and the tofu

  • Trim the green beans and cut them in half.
  • Cut the tofu into twelve 1-inch cubes.
Add the green beans, tofu, phrik king sauce, and 1 cup water to the pan. Stir to coat, cover and cook until the beans are tender,the tofu is heated through and the sauce is reduced by about half, about 10 minutes.
  • While the tofu cooks,
  • Chop the basil leaves.
  • Zest the lime and then cut the fruit in half. Juice half the lime and cut the remaining half into wedges.

4

Serve

Remove the pan from the heat, stir in the basil, lime zest and juice from half the lime. Season with salt and serve with the rice and the lime wedges.
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