Happy 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.
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!
Recipe
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
- Cut the tofu into medium-sized rectangles and blot dry on paper towels.
- 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.
- 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.
- Add green onions, cook for a second longer, and then take off the heat. Serve with jasmine rice.
Alina
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
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
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
It tastes great, added a dash of toasted sesame seeds to it and it hit the spot. Thank you!
Rachel
Awesome, Wesley, glad to hear it!
Angela
Whipping this up tonight with quinoa in place of the rice. So simple, yet impressive. Thanks!
Rachel
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
Can't wait to try some of your recipes-glad to have discovered your blog! Curious if you have favorite brand of tofu?
Rachel
Glad it turned out for you. Best of luck on your new blog - it's looking good!
Dimitri
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
Looks delicious. I love simple recipes and this one sure made the cut. I can't wait to try it. Go Tofu!!
Rachel
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
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
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
oh em gee! This looks soo amazing. I'll take a plate please 🙂