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Ingredients
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Tofu and main components
Toasted chili sauce (Tao-Hoo Pad Med-Ma-Muang sauce)
To finish and garnish
Method
Tofu and main components
Press and cube tofu
Press the firm tofu between paper towels or a clean kitchen towel with a weight on top for 20 minutes to remove excess water. Once pressed, cut into 1-inch cubes.
Prepare vegetables
Core and thinly slice the red bell pepper into strips. Peel and slice the yellow onion into thin wedges. Thinly slice garlic and chilies. Slice scallions on the diagonal into 1-inch pieces.
Pan-fry tofu
Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When hot, add tofu cubes in a single layer (work in batches if needed) and fry until golden brown and crisp on at least two sides, about 3–4 minutes per side. Transfer browned tofu to a plate lined with paper towels and set aside.
Sauté aromatics and vegetables
Add the remaining 1 tablespoon vegetable oil to the same pan. Reduce heat to medium. Add sliced garlic and sliced chilies and stir-fry for 30–45 seconds until fragrant but not burnt. Add sliced onion and bell pepper and stir-fry 2–3 minutes until slightly softened but still crisp.
Combine tofu with vegetables
Return the fried tofu to the pan, gently toss to combine with vegetables. Pour the prepared toasted chili sauce over the tofu and vegetables (see sauce section). Cook together for 1–2 minutes, stirring gently, so sauce coats the tofu and vegetables and thickens slightly.
Toasted chili sauce (Tao-Hoo Pad Med-Ma-Muang sauce)
Toast chilies and peanuts (if not already roasted)
If your dried chilies are not toasted, heat a dry skillet over medium heat and toast chilies for 20–40 seconds each side until aromatic (do not burn). Also toast the extra 0.25 cup peanuts lightly for 1–2 minutes. Let cool.
Soak and blend chilies
If using whole dried chilies, soak them in 2–3 tablespoons hot water for 10 minutes to soften; reserve soaking liquid. Combine softened chilies (or chili flakes), toasted peanuts (0.25 cup), shallot, 2 cloves garlic (for sauce), tamarind paste, light soy sauce, dark soy sauce, palm sugar, fish sauce, 3 tablespoons water (or reserved soaking liquid), and sesame oil in a blender or mortar and pestle. Pulse/blend to a coarse paste — a few small peanut pieces should remain for texture. Taste and adjust balance: add more palm sugar for sweetness, tamarind for sourness, or soy/fish sauce for saltiness.
Cook sauce to develop flavor
Warm a small saucepan over low heat and add the blended sauce. Simmer gently for 2–3 minutes, stirring constantly, until sugar dissolves and sauce thickens slightly. Remove from heat and stir in lime juice. Keep warm until ready to add to tofu and vegetables.
To finish and garnish
Once tofu and vegetables are coated and the sauce is glossy and slightly reduced, remove pan from heat. Taste and adjust seasoning: add up to 1 teaspoon more fish sauce or 1 teaspoon more lime juice if needed.
Transfer Tao-Hoo Pad Med-Ma-Muang to a serving platter or bowls. Sprinkle with crushed roasted peanuts and chopped fresh cilantro. Serve with lime wedges on the side and optional steamed jasmine rice.
Estimated plating: serve 3–4 portions (see servings).