I write an occasional home cooking column for my friendly neighborhood blog, and last weekend I told all my neighbors about a recipe that came from the nice folks at my favorite not-quite-a-restaurant (it’s really just a streetside stand), Little Uncle.

So I thought it was only fair to tell you, too.  Because we are going to be making this a lot at our house.  Partly because I bought a huge bottle of yellow bean paste, and this recipe requires 2 Tbs., so I have a lifetime supply (it’s like that beet powder!).  But mostly because it took 17 minutes (that was for the jasmine rice to cook), made the house smell divine, and yielded a savory-spicy-garlicky vegan bowl of goodness.

You can read my Capitol Hill Seattle post here, but just in case you don’t, here’s the important thing you’re missing: track down some mangosteens.  Yum, mangosteens.

You can also substitute chicken for the tofu, or make a greens-only version of this dish (pictured below) as one component of a bigger Thai meal.  More Thai recipes to follow, I think!  In the meanwhile, if you are in the mood for Thai flavors, you could also check out this Noodle Curry or this Green Fish Curry to hold you over.

Thai Greens and Tofu (Phad Pak):  Usually I chop as I go when I cook, but this recipe goes so quick that it pays to prepare your ingredients in advance.  First put on a pot of jasmine rice to cook.  Pound 4 cloves of garlic with 4 Thai chiles in a mortar and pestle (or, if necessary, chop them finely with a knife).  Use gloves (or a plastic bag) to protect your hands when handling these very spicy chilies!  Chop a head of curly kale (or other greens) and a block of tofu into bite-sized pieces.  In a small bowl, mix 2 Tbsp. Thai yellow bean sauce with 1 Tb. Thai light soy sauce.  Then get cooking: fry the garlic and chili paste in oil over medium-high heat “until you are coughing up a storm from the chilies” (this precise direction comes straight from Little Uncle’s recipe—I love it).  Add the kale, sauce, and tofu and  stir-fry, adding a few spoonfuls of water if necessary to prevent sticking, until the greens are tender.  Serve over rice.