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Thai Chili Tofu Recipe

Name: Barrio Tacos Lakewoods Thai Chili Tofu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb extra-firm tofu; 2 tbs light soy sauce; 1 tbs rice vinegar; 2 tbs cornstarch; 2 tbs neutral oil (for frying); 1 tbs vegetable oil; 3 cloves garlic, minced; 1 unit shallot, finely chopped; 3 unit fresh Thai red chilies, thinly sliced (or serrano); 1 tsp ginger, grated; 3 tbs ketchup; 1 tbs fish sauce (or soy sauce for vegetarian); 2 tbs brown sugar; 2 tbs rice vinegar; 3 tbs water; 1 tbs lime juice; 1 unit red bell pepper, thinly sliced; 3 stalks scallions (green onions), sliced (white & green separated); 0.25 cups fresh Thai basil or cilantro, chopped; 2 tbs roasted peanuts, crushed (optional)

Inspired by Barrio Tacos Lakewood

Time45m

Serves3

Make Thai Chili Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tofu & Marinade

1 lb extra-firm tofu

2 tbs light soy sauce

1 tbs Rice vinegar

2 tbs Cornstarch

2 tbs neutral oil (for frying)

Thai Chili Sauce

1 tbs Tuscany sunflower oil

3 cloves Garlic, minced

1 unit shallot, finely chopped

3 unit fresh Thai red chilies, thinly sliced (or serrano)

1 tsp Ginger, grated

3 tbs Ketchup

1 tbs fish sauce (or soy sauce for vegetarian)

2 tbs Brown sugar

2 tbs Rice vinegar

3 tbs water

1 tbs ReaLime juice

Veggies & Garnish

1 unit red bell pepper, thinly sliced

3 stalks scallions (green onions), sliced (white & green separated)

1/4 cups fresh Thai basil or cilantro, chopped

2 tbs roasted peanuts, crushed (optional)

Method

Tofu & Marinade

Press and cube tofu

Drain the extra-firm tofu and press it for 20–30 minutes between paper towels or a clean kitchen towel with a weight on top to remove excess moisture. Once pressed, cut tofu into 1-inch cubes.

Marinate and coat

In a bowl combine 2 tbs light soy sauce and 1 tbs rice vinegar. Toss tofu cubes gently to coat and let sit 10 minutes. Sprinkle 2 tbs cornstarch over the tofu and toss until evenly coated.

Pan-fry tofu

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed) and fry until golden and crisp on all sides, about 3–4 minutes per side, turning carefully. Transfer browned tofu to a paper-towel-lined plate.

Thai Chili Sauce

Prepare sauce base

In a small bowl whisk together 3 tbs ketchup, 1 tbs fish sauce (or soy sauce), 2 tbs brown sugar, 2 tbs rice vinegar, 3 tbs water and 1 tbs lime juice until smooth. Set aside.

Sauté aromatics

Using the same skillet, wipe out excessive oil leaving about 1 tbs. Heat 1 tbs vegetable oil over medium heat. Add the minced garlic, chopped shallot, grated ginger and sliced Thai chilies. Sauté 1–2 minutes until fragrant and shallots soften but do not burn.

Simmer sauce

Pour the prepared sauce mixture into the skillet with the aromatics. Stir and bring to a gentle simmer. Cook 2–3 minutes until the sugar dissolves and the sauce thickens slightly. Taste and adjust heat/salt: add more sliced chilies for heat or a pinch more sugar for sweetness.

Combine & Finish

Add vegetables

Add the sliced red bell pepper and the white parts of the scallions to the skillet. Toss and cook 1–2 minutes to warm while keeping peppers slightly crisp.

Return tofu to skillet

Gently add the fried tofu back into the skillet. Toss or spoon the sauce over the tofu and vegetables to coat evenly. Cook together 1–2 minutes so tofu absorbs the sauce and everything is heated through.

Finish and garnish

Remove from heat. Stir in chopped Thai basil or cilantro and the green parts of the scallions. Sprinkle crushed roasted peanuts on top if using. Serve immediately.