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Vegetarian, South and Southeast Asian

Pad priew wan with tofu and rice

Pad priew wan is a Thai sweet and sour dish made with crispy tofu, pineapple, and bell pepper, served over jasmine rice. This recipe serves 4, takes 35 minutes, is easy to make, and costs €2.10 per person. The key is pressing the tofu well and coating it in cornstarch before frying, then tasting the sauce before serving to keep the sweet and sour balance right.

Tonight I'm making you pad priew wan, crispy tofu in a Thai sweet and sour sauce with pineapple and bell pepper, served with jasmine rice.

Pad priew wan with tofu and rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Pad priew wan plays on a simple contrast, crispy golden tofu against warm soft pineapple and crunchy cucumber and bell pepper. The sauce, built from ketchup, soy sauce, and rice vinegar, coats every bite without ever drowning the dish. Tomatoes added right at the end stay fresh and cut through the sweetness of the pineapple.

It's the kind of dish Mon Chou likes to suggest on a weeknight, since it cooks fast once the vegetables are chopped and kids tend to love its mild sweet sauce. It also works well for a casual dinner with friends, served straight from the pan with the jasmine rice still warm.

The ingredients

4 people

Dairy

  • Firm tofu 400 g

Pantry

  • Cornstarchoften in the pantry 3 tbsp
  • Ketchupoften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Rice vinegaroften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 280 g
  • Oiloften in the pantry 4 tbsp

Fruits and vegetables

  • Fresh pineapple 300 g
  • Red bell pepper 1
  • Cucumber 1
  • Tomatoes 2
  • Onion 1
  • Garlic 2 cloves

Allergens Soy, Gluten

The step by step recipe

  1. Press the tofu in a clean towel, cut it into cubes, and coat them in cornstarch.

    The drier the tofu, the better it sears without sticking.

  2. Cook the rice in twice its volume of salted water, covered. 12 min

    Turn off the heat and let it sit covered for 5 minutes without lifting the lid.

  3. Brown the tofu cubes in hot oil on all sides, then set them aside. 8 min

    Don't crowd the pan, the tofu needs to touch the bottom to crisp up.

  4. Mix the ketchup, soy sauce, vinegar, sugar, and 5 cl of water to make the sauce.

    Taste it, it should be as sweet as it is sour.

  5. Sauté the onion, garlic, bell pepper, and pineapple, add the sauce, cucumber, and tomato wedges, put the tofu back in, and serve over the rice. 5 min

    Add the tomatoes last, they should stay almost raw.

Our tips to get it right

  • Chop all the vegetables before you start cooking the tofu, the final steps move fast and you won't have time to cut things in between.
  • Use a wide pan or a wok so the tofu actually browns instead of steaming in its own moisture.
  • If your sauce tastes too sour, add half a spoon more sugar, if it's too sweet, a splash of vinegar brings it back into balance.

The variations

  • Swap the tofu for shrimp or chicken pieces for a non vegetarian version, keeping the same cooking time.
  • For a faster version, use drained canned pineapple and precooked rice, you'll save a good ten minutes.
  • For kids who don't like raw tomato chunks, add the tomatoes earlier with the bell pepper so they cook down a bit.

What to serve it with

  • Jasmine rice already included in the recipe
  • Green tea or cold lemon water
  • Crushed peanuts sprinkled on top

Storage

Pad priew wan keeps for 2 days in the fridge in a sealed container, ideally separate from the rice. It doesn't freeze well because the cucumber and tomatoes release water as they thaw. Reheat in a hot pan for a few minutes so the tofu gets some crispness back.

Questions about this dish

Can I make the sweet and sour sauce ahead of time?

Yes, you can mix it the day before and keep it in a sealed jar in the fridge. Take it out a bit before cooking so it's not too cold when it hits the pan.

How do I get the tofu really crispy?

Press the tofu well in a towel to remove as much water as possible, then coat the cubes in cornstarch right before cooking. Brown them without overcrowding the pan, otherwise the tofu steams instead of searing.

Can I use canned pineapple instead of fresh?

Yes, it's actually quicker, just drain the pieces well before sautéing them. The flavor will be a bit sweeter and less tangy than fresh pineapple.

What rice should I use if I don't have jasmine rice?

Any fragrant Thai style rice works well, and a basic long grain rice is a fine substitute. Avoid sticky short grain rice, it doesn't pair well with this sauce.

How long does it take to make a pad priew wan with crispy tofu and jasmine rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pad priew wan with crispy tofu and jasmine rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pad priew wan with crispy tofu and jasmine rice cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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