Thai Style Tofu Fried Rice Recipes

FRIED RICE WITH TOFU

Fried Rice with Tofu image

I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!

Provided by barbara

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup tofu
3 tablespoons soy sauce, divided, or to taste
2 tablespoons vegetable oil
½ onion, finely chopped
1 carrot, peeled and finely chopped
2 ½ cups cooked rice, or to taste
3 eggs
1 tomato, chopped
1 teaspoon white sugar
salt to taste
ground white pepper to taste

Steps:

Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g

STIR-FRIED TOFU, THAI-STYLE

Stir-Fried Tofu, Thai-Style image

Basil, cilantro, mint, and peanuts give this tofu stir-fry a fresh, Thai-inspired flavor. Serve with rice noodles or jasmine rice.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 12

Ingredients

1 package (14 ounces) regular tofu, firm or extra-firm, drained
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon sugar
1 teaspoon Thai red curry paste
1/2 cup coconut milk
2 tablespoons peanut or canola oil
1 bunch Chinese broccoli, stems trimmed
1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise
Coarse salt
1/4 cup each whole basil, cilantro, and mint leaves
1/4 cup unsalted dry-roasted peanuts, coarsely chopped

Steps:

Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.

Nutrition Facts : Calories 351 g, Fat 27 g, Fiber 6 g, Protein 20 g

THAI COMBINATION FRIED RICE

Thai Combination Fried Rice image

This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 10m

Yield Serves four to six

Number Of Ingredients 15

Ingredients

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

Steps:

Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

THAI BAKED TOFU AND COCONUT RICE

Thai Baked Tofu and Coconut Rice image

Marinated tofu with a spicy spinach and tomato sauce for dipping are offset by a creamy coconut rice.

Provided by Amergin

Time 3h

Yield 4

Number Of Ingredients 14

Ingredients

1 (15 ounce) container extra-firm tofu
¾ cup water
1 teaspoon beef base
1 teaspoon hoisin sauce
olive oil cooking spray
2 cups baby spinach
1 cup grape tomatoes, halved
¼ cup sweet chili sauce
¼ cup plain fat-free Greek yogurt
4 teaspoons lime juice
4 teaspoons habanero-infused extra-virgin olive oil
2 teaspoons chopped fresh basil
1 ½ cups coconut milk
1 cup jasmine rice

Steps:

Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
Bake in the preheated oven for 40 minutes, flipping halfway through.
Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Serve tofu and rice with spinach sauce on side for dipping.

Nutrition Facts : Calories 508.5 calories, Carbohydrate 53.1 g, Fat 28.2 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 17.5 g, Sodium 230.4 mg, Sugar 6.5 g

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