33min 4 ppl
Vegan Thai Fried Rice with Tofu
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 15g
Carbs 50g
Fats 16g
About this dish
Day-old jasmine rice tossed hard and fast in a hot wok with golden fried tofu, carrot and green beans, seasoned with soy and served with lime.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Carrotfinely diced1
- Green beanssliced100 g
- Onionfinely diced1
- Garlic clovesfinely chopped3 cloves
- Spring onionssliced3
- Limescut into wedges, to serve1
Plant Proteins
- Firm tofucut into 1cm cubes300 g
Dried Goods
- Jasmine ricecooked and cooled, preferably a day ahead600 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy sauce3 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Pat the tofu dry and cut into cubes; finely dice the onion and carrot, slice the green beans, and chop the garlic.
Approx. 7 minutes
2
Heat 1 tablespoon of the vegetable oil in a wok over high heat and fry the tofu for 5 minutes, turning occasionally, until golden on all sides. Remove and set aside.
Approx. 5 minutes
3
Heat 1 tablespoon of the oil and fry the onion, garlic, carrot and green beans for 4 minutes until softened.
Approx. 4 minutes
4
Add the cooked rice, breaking up any clumps, and toss for 4 minutes until heated through.
Approx. 4 minutes
5
Return the tofu to the wok, add the light soy sauce and white pepper, and toss for 2 minutes until evenly coated.
Approx. 2 minutes
6
Stir through the spring onions and serve with lime wedges.
Approx. 2 minutes
