Thai-Style Tofu Fried Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 18 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1135 milligrams
- Carbohydrates
- 93 grams
- Dietary Fiber
- 5 grams
- Protein
- 16 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
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.