Thai Fried Rice with Tofu
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 18 G., saturated fats 1 G., proteins 16 G., carbohydrates 93 G., fiber 5 G., cholesterol 0 mg, sodium 1135 mg, sugar 5 G.
Calories 590, total fat 18 G., saturated fats 1 G., proteins 16 G., carbohydrates 93 G., fiber 5 G., cholesterol 0 mg, sodium 1135 mg, sugar 5 G.
This dish works well with either store-bought frozen rice or leftover cooked rice. Heat it in a pan with pieces of fried tofu, green beans, and mung bean sprouts. A mixture of oyster sauce, fish sauce, and Sriracha sauce infuses the rice with the unique flavor of a Thai dish. This excellent vegetarian dish is perfect for both everyday use and special occasions. Each serving is topped with crunchy cashews, fresh basil, and green onions. Squeeze with lime juice and enjoy the interesting combination of flavors, aromas, and textures.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons oyster sauce
- 1 tbsp fish sauce
- 1 tsp Sriracha sauce + extra for serving
- 1 teaspoon of sugar
- 3 tablespoons of vegetable oil
- 220g extra firm tofu, cut into 1cm cubes.
- 250g green beans, cut into 4cm pieces (about 2 cups)
- 4 cloves garlic, crushed
- 5 cups frozen cooked white rice
- 1.5 cups mung bean sprouts
- Basil leaves, sliced green onions and chopped cashews, for serving
- Lime wedges, for serving
We recommend
Recipes with similar ingredients: oyster sauce, fish sauce, sugar, tofu, green beans, garlic, rice, bean sprouts, basil, green onions, cashew nuts, lime
Cooking the dish according to the recipe:
- In a small bowl, combine the oyster sauce, fish sauce, Sriracha, sugar, and 1/4 teaspoon salt. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Pat the tofu cubes dry with paper towels and place them in the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until golden brown and crispy, 5-6 minutes; remove to a plate.
- Add the remaining 2 tablespoons vegetable oil to the same skillet and heat over medium-high heat. Add the green beans, garlic, and a pinch of salt. Cook, stirring, until the garlic is browned, about 1 minute. Add the rice and 1/2 teaspoon of salt; cook, stirring, until the rice is heated through, 2 to 3 minutes.
- Add the oyster sauce mixture, fried tofu, and mung bean sprouts to the pan. Stir until heated through, about 1 minute; season with salt and pepper to taste.
- Divide the fried rice among bowls and garnish with basil, green onions, and cashews. Serve with lime wedges and Sriracha sauce.
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