Thai Fried Rice with Tofu

Thai Fried Rice With Tofu Recipe
Oxmoor House
This quick dish gets a smoky flavor boost from packaged pregrilled tofu. Like most fried rice dishes, leftovers are even better the next day.


4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 261
Caloriesfromfat 43 %
Fat 12.3 g
Satfat 2.9 g
Protein 13.7 g
Carbohydrate 26.9 g
Fiber 3.2 g
Cholesterol 53 mg
Iron 3.5 mg
Sodium 701 mg
Calcium 149 mg


2 teaspoons roasted peanut oil
2 teaspoons bottled minced ginger
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 (9.2-ounce) package original grilled tofu (such as Marjon), cut into 1/2-inch pieces
1/4 cup flaked sweetened coconut, toasted
1 tablespoon light brown sugar
1 large egg, lightly beaten
3 cups coarsely chopped bok choy (about 1 large head)
1 1/2 cups frozen cut green beans, thawed
1/4 cup chopped dry-roasted cashews, salted
2 cups chilled cooked jasmine or basmati rice
2 tablespoons soy sauce
4 lime wedges


1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and next 3 ingredients; sauté 3 minutes. Add coconut and brown sugar; cook 1 minute. Push tofu mixture to one side of pan. Add egg to empty side of pan; stir-fry 1 to 2 minutes or until soft-scrambled.

2. Add bok choy, green beans, and cashews, and cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in rice and soy sauce, and cook 2 minutes or until thoroughly heated. Serve with lime wedges.

Note: The rice for this recipe was prepared ahead and chilled overnight. It was cooked in the microwave according to package directions, omitting salt and fat. Use 2/3 cup uncooked rice and 1 1/3 cups water to get a 2-cup yield of cooked rice. If you have any kind of leftover cooked rice from another meal, you may substitute it for the jasmine rice, if desired.


Lorrie Corvin,

Oxmoor House Healthy Eating Collection

October 2006
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