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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

October 2006
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