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Tofu with Roasted Chili Paste | Tau Hu Nam Prik Pao | เต้าหู้น้ำพริกเผา

Tofu with Roasted Chili Paste | Tau Hu Nam Prik Pao | เต้าหู้น้ำพริกเผาHappy New Year and welcome 2012!  As I start into this new year, one of my resolutions is to simplify – to decide on a course of action, take it, and not worry about it after the fact.  In the spirit of this new resolution, allow me to introduce you to one of my favorite very simple Thai-inspired dishes, tofu with roasted chili paste.

This dish has become a staple on my dinner menu.  I tend to make it when I get home late from work (or, well, holiday shopping more recently…).  It’s the perfect meal for these late nights because it’s quick and easy to make, it doesn’t require many ingredients, and most importantly, it’s tasty. 

The first thing I do when making this dish is start cooking my rice to go with it, because even my 18-minute rice cooker takes longer to finish cooking than this dish does.

Then you chop a few herbs and start cooking – just sauté the garlic, add the roasted chili paste, then add the tofu and allow it to soak up the wonderfully spicy and sweet flavors of the chili paste.  At the last minute, add some green onions and even cilantro if you want.  By that time, the rice is generally done and you’re ready to eat.  

Tofu with Roasted Chili Paste | Tau Hu Nam Prik Pao | เต้าหู้น้ำพริกเผา

This tofu is not the fanciest dish there is, but then again, the simplest ones are generally the best, right?  So here’s to a wonderfully simple start to the new year! 

 

Tofu with Roasted Chili Paste | เต้าหู้น้ำพริกเผา

Makes 2-3 servings

Tofu with Roasted Chili Paste | เต้าหู้น้ำพริกเผา

Ingredients

  • 1 14-ounce block of firm tofu
  • 3-4 cloves garlic, chopped
  • 2 green onions, sliced thinly
  • 2 Tablespoons roasted chili paste (nam prik pao)

Instructions

  1. Cut the tofu into medium-sized rectangles and blot dry on paper towels.
  2. Saute the garlic in canola oil over medium high heat. When it's almost golden brown, add the roasted chili paste and saute for a few seconds longer.
  3. Then add the tofu and coat well with the chili and garlic. Cook until the tofu is golden brown and the chili and garlic have formed a slight crust on the outside.
  4. Add green onions, cook for a second longer, and then take off the heat. Serve with jasmine rice.

 

15 comments… add one
  • Alina December 28, 2014, 3:17 am

    Hi Rachel,
    I have two q’s:
    1. What kind of pan do you use?
    2. How much oil do you use?

    Thanks so much! :)

    • Rachel December 30, 2014, 1:18 am

      Hi Alina, I typically use a wok, but a non-stick pan works too. The amount of oil is really up to you. I typically use 1-2 teaspoons for most recipes. Best of luck!

    • Alina January 10, 2015, 8:35 pm

      Thanks so much again, Rachel!! :) I just got my nam prik pao in the mail, and I’m going to make this tonight. I’m soo-sooooo excited!!!

  • Wesley August 31, 2013, 4:58 pm

    It tastes great, added a dash of toasted sesame seeds to it and it hit the spot. Thank you!

    • Rachel September 5, 2013, 2:04 pm

      Awesome, Wesley, glad to hear it!

  • Angela August 28, 2013, 11:47 pm

    Whipping this up tonight with quinoa in place of the rice. So simple, yet impressive. Thanks!

  • Rachel April 7, 2012, 9:01 pm

    Hi Elizabeth! I don’t really have a favorite… I generally buy the “House” brand, but more because it’s widely available around here, not because I’ve done any sort of taste comparisons with other brands :)

  • Elizabeth April 7, 2012, 7:54 pm

    Can’t wait to try some of your recipes-glad to have discovered your blog! Curious if you have favorite brand of tofu?

  • Rachel January 30, 2012, 11:03 am

    Glad it turned out for you. Best of luck on your new blog – it’s looking good!

  • Dimitri January 29, 2012, 7:37 pm

    Tried it, loved it and posted my version of it to my new food blog. My vegan girlfriend also enjoyed the dish. Thanks for sharing.

  • Jahnavi January 12, 2012, 9:50 am

    Looks delicious. I love simple recipes and this one sure made the cut. I can’t wait to try it. Go Tofu!!

  • Rachel January 5, 2012, 9:28 pm

    I’ve never seen the roasted chili paste at a regular grocery. I can usually find it at Ranch99 or similar pan-Asian grocery stores, if you have one of these in your area. Thanks for your comment and best of luck!

  • BMK January 5, 2012, 7:36 pm

    I just found your blog and your recipes look fantastic. We absolutely love Thai food but I’ve never tried my hand at making it at home. I’m excited to make this tomorrow night. Can the roasted chile paste be found at the regular grocery store or do I need to go to a speciality store?

  • betty January 3, 2012, 5:51 pm

    I have to admit that I really don’t like tofu I have always tried it in miso soup and I don’t like the flavor it has but in here it looks quite good and I think I might give it a try

  • mai January 3, 2012, 4:30 pm

    oh em gee! This looks soo amazing. I’ll take a plate please :)

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