Thai-style tofu, asparagus and green beans

I used to eat nasi pad prik or ayam pad prik at a hawker stall after college – we’re talking 16 years ago now.  I always remembered the taste, however it was only last year that I googled pad prik sauce, and began making my own version

I reviewed the meal plans for today and tomorrow, and decided to scrap the menu as they sounded uninspiring and made me think of KFC chicken fillet burger.

I decided to cook Tofu Pad Prik with asparagus and green beans. This is one simple, and yet tasty dish which even Hubby enjoyed.


  • 1 pack of firm tofu, cut into cubes
  • 2 shallots, sliced
  • 1 clove of garlic, sliced
  • 2 kaffir lime leaves
  • 1 tsp chilli powder
  • 2 tbsp ketchup
  • 2 tbsp sweet chilli sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy (kicap manis)
  • a pinch of salt, ground white pepper, sugar
  • 3 tbsp sunflower oil
  • 1 tsp fish sauce
  • 4 cherry tomatoes, halved
  • 50g chopped green beans
  • 50g chopped asparagus
  • 1/4 cup of water


  1. Heat 2 tbsp oil in a work. Fry the tofu cubes until brown on all sides (say 4 minutes). Remove to a plate
  2. Add the remaining oil and fry the shallots for 2 minutes followed by the garlic and kaffir lime leaves for 30 seconds
  3. Add the chilli powder and tomatoes to the shallots and mix well. Pour in the water to loosen up the chilli powder. Cook for 2 minutes
  4. Toss in the green beans and asparagus, and mix in the ketchup, sweet chilli sauce, oyster sauce and dark soy
  5. Stir fry the vegetables for 2 minutes before adding the tofu into the wok
  6. Mix well, season with fish sauce, salt, sugar and ground white pepper while cooking for 1 final minute

3 thoughts on “Thai-style tofu, asparagus and green beans

  1. Pingback: Malaysian-style butter prawns « Chronicles of a cookbookworm

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