Thai-Style Tofu Fried Rice

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Active: 40 min


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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.

Let's Get Cooking!

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I made this for my boyfriend for lunch and he lovvvvvvvved it. I couldn’t get my rice to turn dark, but I shall try harder next time

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