Evil Prince Tofu

What you’ll need

8 tools across 5 steps.

• non stick panEssentialsteps 1, 3, 4
• Spatula (turner)Essentialstep 1
• kitchen towelEssentialstep 1
• wooden spoonEssentialstep 3
• Woksteps 1, 3, 4
• Mortar and pestlestep 2
• Food processorstep 2
• plattersstep 5

Method

1. 1

   Prepare the Tofu

   If not already pressed, press the 400 g extra-firm tofu for at least 20 minutes to remove excess water. Cut the pressed tofu into 2.5 cm cubes. Heat half of the vegetable oil in a large non-stick pan or wok over medium-high heat. Add the tofu cubes and fry, turning occasionally, until golden brown and crispy on all sides. This will take about 8-10 minutes. Remove the tofu from the pan and set aside on a plate lined with paper towels to drain excess oil.

   Pressing tofu is crucial for achieving a firm, crispy texture. You can use a tofu press or wrap the tofu in paper towels, place it on a plate, and weigh it down with something heavy like a stack of cans.

   Timer: 10 minnon stick panWokSpatula (turner)kitchen towel
2. 2

   Make the Curry Paste

   While the tofu is frying, prepare your curry paste ingredients. Rehydrate the 5 pieces dried red chilies in hot water for 10 minutes, then drain and deseed if desired. In a mortar and pestle or a small food processor, combine the rehydrated chilies, 1 stalk lemongrass, 10 g galangal, 3 cloves garlic cloves, 2 medium shallots, 0.5 tsp kaffir lime zest, 5 g toasted coriander seeds, 2 g toasted cumin seeds, and 1 g toasted white peppercorns. Grind or process until a smooth paste forms. Add a tiny splash of water if needed to help it blend.

   Toasting the spices (coriander, cumin, peppercorns) before grinding enhances their aroma and flavor significantly. For a spicier paste, leave some seeds in the chilies.

   Timer: 15 minMortar and pestleFood processor
3. 3

   Sauté the Paste and Simmer the Curry

   In the same pan or wok (after removing tofu), add the remaining vegetable oil. Add the freshly made curry paste and sauté over medium heat for 3-5 minutes, stirring constantly, until very fragrant and slightly darkened. This step is crucial for developing the paste's flavor. Pour in the 400 ml full-fat coconut milk and 200 ml vegetable broth. Stir well to combine with the paste. Add the 15 g palm sugar, 15 ml soy sauce, and 3 leaves kaffir lime leaves. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5 minutes to allow the flavors to meld.

   Sautéing the curry paste properly 'blooms' the spices, releasing their full aroma and depth of flavor. Don't rush this step!

   Simmer Curry: 5 minnon stick panWokwooden spoon
4. 4

   Add Vegetables and Tofu

   Add the sliced 1 medium red bell pepper and 150 g bamboo shoots to the simmering curry. Cook for another 3-4 minutes, or until the bell pepper is slightly tender-crisp. Return the fried tofu cubes to the pan and gently stir them into the curry. Simmer for an additional 2 minutes to heat the tofu through and allow it to absorb some of the curry flavors.

   Avoid overcooking the vegetables to maintain their vibrant color and slight crunch. The tofu only needs to be heated through at this stage.

   Cook Vegetables: 4 minHeat Tofu: 2 minnon stick panWok
5. 5

   Finish and Serve

   Remove the pan from the heat. Stir in the 15 ml fresh lime juice and most of the 30 g fresh Thai basil leaves. Taste and adjust seasoning if necessary, adding more soy sauce for saltiness or palm sugar for sweetness. Ladle the Evil Prince Tofu into serving bowls. Garnish with the remaining fresh Thai basil leaves. Serve immediately with steamed jasmine rice for a complete meal for 4 people.

   Adding lime juice and fresh herbs like basil at the very end preserves their bright, fresh flavors. For an extra kick, you can add a few fresh chili slices as a garnish.

   Timer: 4 minplatters