Name: Thai-Style Tofu Fried Rice
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 teaspoon Sriracha, plus more for serving; 1 teaspoon sugar; Kosher salt; 3 tablespoons vegetable oil; 8 ounces extra-firm tofu, cut into 1/2-inch cubes; Freshly ground pepper; 9 ounces green beans, cut into 1 1/2-inch pieces (about 2 cups); 4 cloves garlic, minced; 5 cups frozen cooked white rice; 1 1/2 cups mung bean sprouts; Basil leaves, sliced scallions and chopped cashews, for topping; Lime wedges, for serving

Directions

Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.

Photograph by Ralph Smith

Thai-Style Tofu Fried Rice

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us