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Tofu Pad Prik King With Lemongrass Rice

Tofu Pad Prik King With Lemongrass Rice

4rating out of 5

(406 reviews from our customers)

Prep Time

30 min



Fill your kitchen with the flavours of Thailand by whipping up this spicy stir fry. You'll infuse tofu and green beans with a punchy homemade curry paste, and serve over lemongrass sticky rice. Aroi mak!

Prep Time

30 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
2 shallots
3 garlic cloves
15g fresh root ginger
1 fresh lemongrass
10g coriander
chilli flakes 3.18
1 tsp dried chilli flakes
120g trimmed fine green beans
1 tsp ground paprika
130g basmati rice
280g plain tofu †
1 soy sauce sachet (15ml) †
cracked black pepper
2.5g cracked black pepper
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 10g coriander
  • 1 tsp dried chilli flakes
  • 120g trimmed fine green beans
  • 1 tsp ground paprika
  • 130g basmati rice
  • 280g plain tofu<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 2.5g cracked black pepper
Typical Values per 100g per serving
Energy 631 kJ
151 kcal
1921 kJ
459 kcal
of which saturates
3.5 g
0.5 g
10.8 g
1.6 g
of which sugars
20.8 g
1.2 g
63.3 g
3.6 g
Fibre 1.4 g 4.3 g
Protein 8.6 g 26.1 g
Salt 0.4 g 1.2 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
1 garlic clove
15g fresh root ginger
1 fresh lemongrass
fresh lemongrass
10g coriander
1 tsp dried chilli flakes
dried chilli flakes
120g trimmed fine green beans
green beans (100%)
1 tsp ground paprika
ground paprika
130g basmati rice
basmati rice
280g plain tofu
water, soy beans (31%), nigari
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
2.5g cracked black pepper
black pepper
  • Allergens highlighted by † (soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Peel and roughly chop the shallots and garlic

Peel (scrape the skin off with a teaspoon) and roughly chop the ginger

Bash the lemongrass with a rolling pin, remove the tough outer layer[s] and set aside for later

Chop the softer inner core roughly


Chop the coriander roughly including the stalks

Mix the chopped shallot, garlic, ginger, inner lemongrass core and coriander on a board and chop them all together for 2-3 min until everything is finely chopped

Tip: Alternatively, pop it all into a food processor!


Combine the chopped mixture with the ground paprika, cracked black pepper, chilli flakes (can't handle the heat? Go easy!) and soy sauce

Add 1 tbsp [2 tbsp] vegetable oil and 1.5 tsp [3 tsp] sugar and give everything a good stir – this is your spicy Thai paste


Add the basmati rice, 325ml [650ml] water and the outer lemongrass layers to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and stir vigorously for 1 min, then cover and cook for 12-15 min or until the water has absorbed and the rice is cooked

Once done, remove the pot from the heat – this is your sticky lemongrass rice


Whilst the rice is cooking, drain the tofu and pat it dry with kitchen paper

Cut the tofu in half lengthways, then slice into 16 [32]

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once very hot, add the tofu with a pinch of salt and cook for 4-5 min, turning once halfway until golden and crisp


Meanwhile, chop the green beans in half

Once the tofu is golden and crisp, transfer it to kitchen paper and return the pan to a medium heat

Add the chopped green beans and cook for 3-4 min or until starting to soften and lightly blister

Tip: Add a drizzle more oil if your pan is looking a little dry!


Add the spicy Thai paste and cook for 2-3 min or until fragrant, then return the crispy tofu to the pan

Cook for 1 min further, stirring to coat everything in the paste – this is your tofu pad prik king


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Serve the tofu pad prik king over the sticky lemongrass rice


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