August 13, 2014

thai fried rice with tofu

 This fried rice is delicious!  It's a twist on the "usual" version, but not so different that your family will wonder what you've done!  The coconut is paired perfectly with the lime and will have you making this dish again and again, just like I will be! :)

Servings 4-6
Total Time 25 minutes

  • 2 teaspoons olive oil
  • 2 teaspoons minced ginger (about 1 inch of ginger root)
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1 package original grilled tofu (such as Marjon), cubed
  • 1/4-1/2 cup packed flaked sweetened coconut, toasted (I found that it needed 1/2 cup, but it's according to your taste)
  • 1 tablespoon light brown sugar
  • 1 large egg, lightly beaten 
  • 2 cups cut green beans  
  • 1 head bok choy, coarsely chopped 
  • 1/4-1/2 cup chopped dry-roasted cashews, salted
  • 4 cups cooked jasmine or basmati rice
  • 2-3 tablespoons soy sauce
  • 4 lime wedges


Heat oil in a large skillet, or dutch oven, over medium-high heat. Add ginger, garlic, red pepper, and tofu. Cook for 3 minutes.

Reduce heat to medium and add coconut and brown sugar; cook 1 minute. Push tofu mixture to one side of pan. Add egg to empty side of pan; stir-fry 1 to 2 minutes or until soft-scrambled.

Add bok choy, green beans, cashews, and 1/4 cup water.  Cook 5-10 minutes or until vegetables are tender, stirring occasionally.

Stir in rice and soy sauce, and cook 2 minutes or until thoroughly heated. Season to taste with salt (I used 1 teaspoon but you might start with a 1/2 and see if you need more)

 Serve with lime wedges (by the way... these make the dish... amazing!).  Enjoy!!!

No comments:

Post a Comment